Cumin Lamb And Almond Coleslaw Wraps

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 550 g lamb, strips
• 2 tablespoons ground cumin
• 1 tablespoon vegetable oil
• 6 flour tortillas
• fresh coriander sprig, to serve
• 300 g savoy cabbage, finely shredded
• 1 large carrot, coarsely grated
• 2 celery ribs, thinly sliced
• 2 green onions, finely chopped
• 1/4 cup whole-egg mayonnaise
• 1/4 cup sour cream
• 1/3 cup slivered almonds, toasted
• 1/4 cup fresh chives, chopped
• 1/4 cup coriander leaves
• 2 tablespoons lemon juice

Recipe

• 1 combine the lamb, cumin and oil in a shallow bowl. cover with plastic wrap and set aside for 10 minutes to marinate.
• 2 meanwhile, to make the crunchy almond coleslaw, combine the cabbage, carrot, celery, green onions, mayonnaise, sour cream, almonds, chives, coriander and lemon juice in a large bowl. taste and season with salt. cover and place in the fridge.
• 3 heat a large skillet over medium-high heat. add about 1/2 the lamb mixture and cook, stirring occasionally for about 4 minutes or until brown. season with salt and pepper.
• 4 repeat with remaining lamb mixture.
• 5 divide the coleslaw and lamb mixtures evenly between the six tortillas. top with coriander sprigs.
• 6 fold in one end and roll up firmly to enclose the filling leaving the other end open.
• 7 wrap in a paper napkin and tie with string to secure.
• 8 repeat with each tortilla.