Lamb and Egg Wedges

Middle-Eastern Lamb and Egg Wedges

Try this unique combination of middle-eastern lamb and egg wedges that will leave you hungry for more. This recipe is courtesy of Mission Foods.

Print Recipe
Servings
4
Servings
4
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Heat oil in a non-stick frying pan and cook chopped onion and ginger over medium heat for 10 – 12 minutes until softened and beginning to brown. Add the minced lamb and continue cooking until crumbly and browned – about 10 minutes. Sprinkle in cumin, chilli, cinnamon and black pepper. Stir around for another 2 minutes and season to taste with 1⁄4 tsp salt. Keep pan on low heat.
  2. Meanwhile, crack eggs into a bowl and add 1⁄2 tsp salt and spring onion. Beat slightly to incorporate salt into the egg.
  3. Turn up heat on the lamb mixture in the pan. Pour in eggs and stir around gently, to allow mixture to set in little lumps. When eggs are no longer runny, take pan off the heat but please ensure that eggs are still creamy and not over-cooked.
  4. Lay a wrap on a plate and spread half the egg mixture in an even layer all over the wrap, leaving a 1 cm border all around. Sprinkle half the cheese over the egg. Cover with another wrap and carefully transfer filled wrap onto heated frying pan. Cook on medium/low heat until crisp and lightly browned on one side (3 – 4 minutes) before turning to cook other side. Transfer this onto a wire rack or chopping board. Make another wrap similarly, using up the rest of the egg and cheese

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2 Responses to “Middle-Eastern Lamb and Egg Wedges”

    • Kuali Admin

      Hi Ching,

      Curry Wraps are available at the supermarkets. One such product is Mission Wraps Curry Flavours.

      Reply

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