Tandoori lamb wraps

Try these delicious Indian meatball wraps with spicy tandoori yoghurt sauce, fresh veggies and mango chutney.

  • 10 mins cooking
  • Serves 2
  • Print


Tandoori lamb wraps
  • 250 gram (8 ounces) lean minced (ground) lamb
  • 1 tablespoon tandoori paste
  • cooking-oil spray
  • 2 wraps (95g)
  • 1 small carrot (70g)
  • 1 lebanese cucumber (130g)
  • 1 tablespoon mango chutney
  • 4 baby cos (romaine) lettuce leaves
  • 2 tablespoon fresh coriander (cilantro) leaves
Tandoori lamb wraps
  • 1 1/2 tablespoon mayonnaise
  • 1 1/2 tablespoon plain yoghurt
  • 1 teaspoon tandoori paste


Indian lamb wraps
  • 1
    Combine lamb and paste in a medium bowl. Roll mixture into 10 balls.
  • 2
    Lightly spray a heated large non-stick frying pan with oil; cook meatballs, over medium heat, for 5 minutes or until cooked through. Remove from pan; cover to keep warm.
  • 3
    Cook roti in same pan for 1 minute each side or until heated through.
  • 4
    Using a vegetable peeler, cut long strips from carrot and cucumber.
  • 5
    To make tandoori sauce, combine ingredients in a small bowl.
  • 6
    Spread wraps with chutney; top with meatballs, carrot, cucumber, lettuce, coriander and tandoori sauce, roll to enclose.


You could serve the meatballs on naan or a wholemeal tortilla; but this will increase the kilojoules/calories slightly.

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