I first got inspiration for this tonguegasm at a street vendor called Bhangra Burger at Eat Street, King's Cross. Indian food generally has seemed very bound by it's sloppy one pot & rice format but these guys..
N.b. This is also sublime with left over curry instead of the
lamb, draining off most of the sauce and even plonking some Pilau, Bombay
and/or Saag Aloo. Go wild, but always freshen up with the Slaw, Yoghurt &
Chutney.
Ingredients ::
400g Whole Lamb Rump or 4 Individual
1 Red Cabbage
Half White Cabbage
2 Large Tomatoes or equivalent in volume in Cherry or other Tomatoes
1 Large Red Chilli
6ish Radishes
1 Large Red Onion
3 Limes
Large bunch of Coriander or Whole Plant
250g Greek Yoghurt
1 Tbsp Garam Massala
Olive Oil
1/2 a Jar of Curry Paste (your preferred type, Jalfrezi or Balti for me)
Jar of Mango Chutney
Large Floured Wraps or Chapatti's
Appliances ::
Fan oven @ 200 degrees
Blender on the slice setting (or finely slice manually)
Lambin...
Aggressively rub your Lamb Rump in the Garam Massala and the Curry
Paste then place on an oiled baking tray and lob in the oven for roughly 20-25
minutes. Or, Alta Vista cooking times to cook yours to preference.
Lightly
pickle the Red Onion...
Cut your Red Onion in half and slice as thinly as you can. Add to
a bowl with 1tsp salt and the juice of 2 limes. Squeeze the mixture firmly to
merge all the juices together.
Coriander
Yoghurt
Rip up 1/3 of the coriander leaves with your hand and add to the
yoghurt pot with the juice of 1 lime. Ripping the herb seems to do a better job
than chopping when it comes to absorbing into the yoghurt.
Use a fork to mix together and set to one side to work its magic.
For
the Slaw...
Chop up your cabbages and behead your radishes & chillies so
that they will fit through the blender opening. If you don't have a blender,
get a large knife and slice (not
finely chop) this all as thinly as possible and add to a large mixing
bowl.
Finely chop the Coriander stalks and add to the bowl along with
1/3 of the leaves - reserving the final 1/3 for jazzing up at the end.
Loosely chop the tomatoes and add to the bowl - this adds a lovely
fruity dimension to the slaw.
Add a good lug (roughly 130ml) of olive oil and get mixing and
scrunching the mixture. Again, this will help marry up some of the veg juice
via the Olive Oil. Set aside.
Finally,
to wrap...
Once the lamb is cooked, leave it to rest for about 5 minutes then
slice in to 2/3cm chunks.
Warm the wraps through in the microwave and lay out on plates. Add
a good spoonful of both the yoghurt and chutney and spread around the wrap so
it hugs as much of the mixture as possible. Add a good handful of Slaw &
lay the Lamb on top. Finally, scatter with coriander leaves and tadaaaaa, ready
to serve.
