Monday, June 11, 2012

Spiced Lamb Wraps

  • Makes 2 servings

  • 2 tablespoons olive oil
  • 1 pound lamb meat or 2 lamb steaks
  • 2 tsp paprika
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 pinch saffron
  • 1/4 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbs freshly grated ginger (or in a jar/tube)
  • 1/2 lemon, zested
  • 1 cup low-sodium chicken broth

Trader Joe's brand Tabouli
1/4 cucumber thinly slivered
Shredded lettuce
1 tomato, diced
Sour cream or plain yogurt
Trader Joe's Whole Wheat Middle Eastern Flatbread
Hot sauce (optional)

Lamb is known for being tough if cooked incorrectly. That's why I use a pressure cooker; it keeps all the moisture in and creates tender, pull apart the meat for a 'taco.' I know there are a lot of spices in this recipe, but man it makes for a tasty, complex flavor. 

First I mix all the spices and olive oil in a plastic bag with the meat portions, shake, and let sit in the fridge overnight. Simply heat up your pressure cooker base with a splash of olive and brown the lamb on all sides. Add chicken broth/water to almost cover the meat and pressurize.

Cook for 1.5 hours in the pressure cooker. Remove from heat, release steam, and let cool 15 minutes or so before opening.

Shred meat with tongs and a fork then fill warmed flatbread with meat, tabouli, and other toppings of your liking.
Enjoy the tender lamb!