Get ready to spice things up with this mouth-watering spicy tamarind lamb roll – a bold, flavour-packed delight that brings the heat and a touch of tang! The medley of Karimix's tamarind chutney and chilli pepper relish create a punchy and indulgent treat, that'll add something truly unique to your menu.
IngredientsMarinade: 1kg lamb loin stir-fry strips 200g Karimix Tamarind chutney 4g salt 40g Karimix chilli pepper relish ½ lemon zest ½ lemon juice 30g hot water (for roasting option) 100g onions, sliced 100g mixed peppers, sliced 40g fresh coriander, roughly chopped 12 spring onions, sliced 1 iceberg lettuce, shredded 20 Vietnamese rice sheets 10g lemon juice | MethodMarinade lamb with the Tamarind chutney, chilli pepper relish, lemon zest and salt and leave for 20 minutes. Heat oil and stir-fry onions and lamb over a high heat until the lamb is brown. Then add mixed peppers and stir-fry for another 5 minutes. Remove from the heat and stir in the coriander and spring onions, squeeze some lemon juice and mix just before serving. Dip rice sheets in warm water to soften as using them. Divide the lettuce between the rice sheet and top with the tamarind lamb and vegetables, roll up and serve immediately. Tip: Try chicken or pork instead. If using a leg of lamb, roast for 60 minutes until tender, then “pull” lamb into shreds for wrap. |
Recipe courtesy of Karimix
