Prep Time
8 Minutes
Cook Time
20 Minutes
Makes
6-8
Ingredients
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1 pack Mission Original Super Soft Wraps
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1 tsp garam masala
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1 tsp ground cumin
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1 tsp ground coriander seeds
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2 tsp crushed black peppercorns
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1kg boneless lamb shoulder, cut into 2cm pieces
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⅓ cup extra virgin olive oil
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1 eggplant, cut into 1cm rounds
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2 tbsp tahini
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2 tsp ground turmeric
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3 lemons, juiced
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1 bunch flat-leaf parsley, leaves picked, finely chopped
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1 bunch mint leaves, finely chopped
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250g cherry tomatoes, quartered
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1 spring onion, finely chopped
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Garlic dip
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Pickled jalapeños, to serve
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Instructions
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Step 1
Place garam masala, cumin, coriander, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.
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Step 2
Over medium-high heat, add 2 tbsp oil in a large frypan. Add lamb and cook, tossing the pan occasionally, for 8-10 minutes until lightly browned.
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Step 3
Meanwhile, preheat a chargrill pan or barbecue to high. Drizzle remaining oil over eggplant and cook, turning, for 12 minutes or until softened and charred.
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Step 4
Combine the tahini, turmeric and two-thirds of lemon juice in a bowl. Season.
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Step 5
Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.
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Step 6
Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and jalapenos. Drizzle with tahini mixture to serve.