Spiced Lamb Lettuce Wraps
Spiced Lamb Lettuce Wraps are my new favourite healthy meal. If you're looking for an easy dinner or a tasty meal prep idea, this recipe is for you!
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Servings: 6
Calories: 366kcal
Equipment
- Chopping Board & Sharp Knife
- Medium Saucepan with Lid & Sieve (if you are cooking rice)
- Large Frying Pan & Spatula
Ingredients
- 185 g Wholegrain Rice
- ½ tbsp Extra Virgin Olive Oil
- 500 g Lean Lamb Mince (Ground Lamb)
- ½ tbsp Cumin
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 2 Garlic Cloves Finely chopped
- 1 Red Chilli Finely chopped (Remove Seeds if you don't want the heat)
- 2 tsp Dried Mint
- 1 tsp Sea Salt
- ½ tsp Black Pepper Freshly ground
- ½ tbsp Nigella Seeds
- 4 Stems Cavolo Nero Washed, woody stems removed and then finely chopped
- 100 g Frozen Peas
- 4 Little Gem Lettuces Ends trimmed, washed and patted dry
Serving Suggestions (Not Calculated in Nutrition Table)
- Feta Cheese
- Red Chilli
Instructions
Preparation
- Prepare your ingredients and get your equipment ready.
Wholegrain Rice
- Get your brown rice into a saucepan of boiling water and cook as per package instructions. Use double the water to the amount of rice. Here, we are using 1 cup (185g) of rice and 2 cups (370ml) of boiling water. Once cooked, drain and fluff up with a fork. Place the rice back into the saucepan and pop the lid on to keep warm until you’re ready to serve.
Spiced Lamb
- Meanwhile, get the spiced lamb cookin’. In a large frying pan, add olive oil and heat for a minute. Then, add your lamb mince, breaking it up as it cooks. After 4 minutes of frying, the lamb should have released fat. I would say, if the fat is excessive, remove some of it with a spoon. You only want about a tablespoons worth left in the pan.
- Now, add the cumin, turmeric and coriander to the pan. Stir to evenly distribute into the meat, and the spices become aromatic.
- Add the garlic, chilli, dried mint, salt and pepper to the pan and cook for 1 minute.
- Next, stir in the nigella seeds. And, finally, add the cavolo-nero and peas and warm through for another 2 minutes. By this point, the lamb should be brown, a little crispy even, and absolutely no pink bits should remain. And it should be tasty as hell!
To Serve
- Build your wraps. With little gem lettuce, I would pile up 1-2 tablespoons of rice, and the same again of lamb. I LOVE to sprinkle extra red chilli and feta over mine! I reckon 3-4 wraps is a good serving size per person, depending on how hungry you’re feeling. They’re surprisingly filling!
Nutrition
Calories: 366kcal | Carbohydrates: 29g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 461mg | Fiber: 3g | Sugar: 2g
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!