Why not try this slow-cooked homemade pulled lamb wraps recipe for something a bit different. This traditional Greek dish with an Indian twist is excellent for serving a large crowd, or if you are hosting a dinner for the family, there is plenty to go around. This lamb dish is marinated in the beautiful Balti Tarka sauce and cooked slow and low for over 4 hours until it is so tender that it falls apart. Complete the dish by pulling the meat apart and loading the wraps with salad and mint chutney to finish.
When you're following the recipe below, don't forget to include the beautiful Balti Tarka Base from Aagrah Foods, which will ensure the cooking of this exquisite dish.
What cut of lamb is best to use for Pulled Lamb Wraps?
The cut of lamb is significant when making pulled lamb wraps. We would suggest using a leg of lamb because it is the most versatile of all of the cuts of lamb. It has enough fat on it to remain succulent and tender when it is slow-cooked but also lean enough to serve pink if that is how you like your meat cooked.
How long does it take to cook Pulled Lamb Wraps?
These pulled lamb wraps will take around 4-6 hours to slow cook the meat and then just a few minutes to build your wrap. This recipe will make up to 8 wraps.
What do you serve with Pulled Lamb Wraps?
There are lots of ingredients that you can serve with pulled lamb wraps. In this recipe, we have suggested serving with a simple salad made up of lettuce, cherry tomatoes, cucumber and red onion to wrap up with your slow-cooked meat and a spoonful of mint chutney to top it off.
Pulled lamb wraps
Try something new with home-made pulled lamb wraps made with the delicious Balti Tarka Sauce. The cut of meat chosen is important to ensure the meat is tender and succulent when cooked slow and low. Makes 8 wraps.
1 jar (270g) Balti Tarka Sauce
- 1kg lamb on the bone (or other chosen red meat)
- Side salad (lettuce, cherry tomatoes, cucumber, red onion)
Preheat the oven to high heat.
Place the meat in a bowl and add one jar of the Balti Tarka Sauce from Aagrah Foods. Continue to mix the ingredients until all the heart is well coated.
Layer the meat on a non-stick oven tray, cover with foil and cook low and slow in the oven, or slow cooker, until tender and the meat is falling apart (approx 4-6 hours).
After you have slow-cooked lamb, remove the lamb meat from the bones. Remove the bones and mix the shredded lamb meat to soak in the sauce.
Wrap up the tortillas with the pulled meat and fresh salad (lettuce, tomato, cucumber, red onion etc.).
Serve the slow-roasted lamb wraps with mint chutney to finish.