Turkishby TheMealDBHot cumin lamb wrap with crunchy slaw & spicy mayoKeep screen onSaveShareIngredients4 small Lamb Leg2 tsp Olive Oil1 tsp Ground Cumin1 tablespoon Sugar3 tablespoons White Wine Vinegar2 Carrots2 sliced Spring Onions400g White Cabbage5 Sweet Peppadew Peppers3 tablespoons Mayonnaise4 large Pita BreadStepsStep-by-step0 of 3 done1Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.2In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.3Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.Source: TheMealDB
