Lamb flatbreads share style

20 Min
very easy
4 People
Rating starstarstarstarstar
Korma curried lamb steaks served in flatbreads with lettuce leaves, fried veggies, beetroot and a dollop of yoghurt.
1. Set oven to 200ºC. Coat lamb steaks with spice mix. Heat a large frypan with oil over high heat, cook lamb for 3 minutes on each side or until cooked to your liking. Set aside to rest, keep frypan over medium-high heat.

2. Slice paprika, capsicum and red onion. Add to pan with more oil if needed. Cook for 4-5 minutes or until cooked to your liking. Season with salt and pepper.

3. Separate lettuce leaves and arrange along with beetroot and cooked vegetables on a serving platter. Take to the table.

4. Wrap flatbreads in foil or a kitchen towel, warm in the oven for 3-5 minutes. Slice lamb steaks.

5. Serve everything at the table to allow everyone to assemble their own wraps with vegetables, lettuce, yoghurt and lamb steaks.

No lamb option - lamb steaks are replaced with chicken breast fillets. Increase cooking time to 10-12 minutes or until cooked through.
Lamb steaks, 600g
Korma spice mix, 1 packet (20g)
Red paprika, 1
Yellow capsicum, 1
Red onion, 1
Festival lettuce, 1/2 *
Shredded beetroot, 1 bag (200g)
Lebanese flatbreads, 1 packet
Natural yoghurt, 1 tub (200g)

Oil (for cooking), salt, pepper