An Indian curry classic wrapped in a fresh tortilla. Indian spices such as garam masala and curry powder is perfectly balanced with the coolness of a classic Indian yogurt sauce.
Soooo, this happened. ‘Hey did you know you have a pound of lamb in the freezer?’, queries Mr. C. Me not wanting to admit I might have forgotten said lamb replied, ‘Of course, I’m saving it for a special recipe’ I confidently replied. Ladies, this always works. Make a mental note, you’re welcome.
This reply wasn’t a lie, it foreshadowed my latest recipe. Lamb + curry + tortilla = dinner. It is truly a special recipe, and surprisingly, I had all the ingredients except tortillas.
I really like fresh tortillas. Handmade fresh is the best, I could buy them in Austin. Restaurants and some grocery stores sold them. It is a source of pride, they even had a window so you could watch them being made. If you don’t have handmade fresh there’s another option hiding in the refrigerator section of your grocery stores. Fresh, uncooked tortillas are available at most grocery stores. Mine is in a refrigerator case near the lunch meat and cheese. Find them at your grocer, you will glad you did. Super easy to cook, just heat a skillet over medium heat, cook until you get brown dots on one side then flip and cook the other side. Once you have had fresh tortillas, you may never buy that wimpy stuff that tastes like paper or raw flour again.
This recipe starts off like a typical Indian curry recipe. Fry diced onion and chile in oil until onion is translucent, add ginger and garlic and cook one more minute. Be careful not to overcook garlic or it turns bitter. Then add your spice mixture and stir. This is called ‘blooming the spices’ and allows for the oils in the spices to be released which adds depth to the flavor. You don’t want to overcook these also or they could burn and really change the taste or maybe even ruin it. After one more minute I like to add a little water or chicken stock to stop the ‘blooming’ and prevent scorching of the garlic & spices. This gives me more time and the extra liquid evaporates.
For this recipe I changed up the order of cooking to accommodate a drier ‘curry’ and to be able to drain off the extra fat that lamb has. The yogurt sauce is a typical quick yogurt sauce, similar to the one I made here. It has a cooling effect and is common in Indian cuisine, I have become a big fan of yogurt sauce. It’s great in any sandwich wrap, served with curries or gyros. It’s quite versatile and super easy.
Hopefully you can just go to your backyard and grab some fresh tomatoes like I do but if not, just grab some heirlooms, plum or roma tomatoes. I have had this burrito with and without cheddar cheese, both are really good.
An Indian twist on a Mexican classic.
- 1 lb ground lamb
- 1/2 white onion, diced
- 1 serrano pepper, diced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 Tbs curry powder
- 1/2 Tbs garam masala
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 4 large tortillas (fresh is best)
- 2 cups tomatoes, diced
- 1.5 cup yogurt
- juice from 1 lemon
- 1/4 tsp salt
- 1 tbs dried dill
- 2 cloves minced garlic
- cheddar cheese, shredded, added to burrito on top of meat.
- Combine sauce ingredients into a bowl, stir well, cover and refrigerate 1 hour or overnight.
- In a large frying pan or stock pot, cook ground lamb over med heat until cooked through. Strain off fat and set lamb aside.
- In same pan, cook onions and serrano over med heat until onion is translucent, add garlic and ginger, cook one more minute. Add curry powder, garam masala, salt & pepper, stir and cook for one more minute. Add 1/4 cup of water and stir again, scraping off the bits on the bottom of the pan.
- Add lamb back to pan, stir and reduce until most liquid has evaporated.
- Assemble burritos. Place 1/4 of meat on tortilla, add 1/4 of tomatoes and yogurt sauce. Fold and enjoy.