Recipe: Naan Wraps with Handmade Cucumber Raita

On weekends I do my procuring at a co-op with a huge collection of meals and groceries, but if I need to fill in the gaps throughout the week I pop into our neighborhood grocery keep. When the selections usually are not as plentiful, our local keep has pretty a couple attracts, like the packaged naan that preferences pretty much as great as handmade. These naan wraps are a mid-week loved ones favourite. They are stuffed to the brim with cumin-spiced lamb, shredded iceberg lettuce, and a quick handmade cucumber raita.

My favourite thing about the recipe (apart from taking in it!) is that the other factors of the naan wraps can be organized as the floor meat browns, so the meal can be on the table in about twenty minutes. I like to prepare dinner the lamb (or beef or pork or chicken!) right up until it really is crispy and the onions are richly browned. The outcome is an irresistible blend of texture, sweetness, spice, and salt well balanced out by refreshing iceberg lettuce and cooling raita.

Naan Wraps with Handmade Cucumber Raita

Serves four

one tablespoon vegetable oil

one medium yellow onion, diced

three/four teaspoon salt, divided

one one/four teaspoons floor cumin, divided

one pound floor beef or lamb

four parts naan bread

one/two cup complete-milk yogurt

one/two cup diced, seeded cucumber (about one/two cucumber)

one tablespoon coarsely chopped contemporary mint or cilantro leaves

one/four teaspoon floor coriander

one/two medium head iceberg lettuce, thinly sliced

one/four cup thinly sliced purple onion

Organize a rack in the middle of the oven and heat to 200°F.

Heat the oil in a large frying pan above medium-higher heat right up until shimmering. Incorporate the yellow onion, one/four teaspoon of the salt, and one teaspoon of the cumin. Cook dinner, stirring once in a while, right up until the onions are translucent, two to three minutes.

Incorporate the beef or lamb and period with one/four teaspoon of the salt. Break the meat up into lesser parts and sauté right up until cooked through and browned, about ten minutes. Meanwhile, heat the naan and make the raita.

Stack the naan in a pile and entirely wrap in aluminum foil. Heat in the oven right up until heat, about 5 minutes. Spot the yogurt, cucumber, mint or cilantro, coriander, remaining one/four teaspoon cumin, and remaining one/four teaspoon salt in a medium bowl and stir to incorporate set apart.

When the meat is completely ready, clear away from the heat. Spot the warmed naan in a one layer on a get the job done floor. Spot a handful of iceberg lettuce on the center of each and every naan. Divide the meat above the lettuce, major each and every with a pair tablespoons of raita, and divide the purple onion above the raita. Serve heat.

Recipe Notes

  • Storage: The leftover meat mixture can be stored in an airtight container in the fridge for up to four days.
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