Xinjiang-Style Lamb and Pepper Flatbread Wrap
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Ingredients
- 300 g plain flour
- 350 g lamb neck fillet, sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 1 tsp cumin seeds
- 2 garlic cloves
- 1 tbsp light soy sauce
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 625 kcal
- Protein
- 24.2 g
- Carbohydrate
- 62.4 g
- of which sugars
- 5 g
- Fat
- 31.4 g
- of which saturates
- 9.2 g
- Fibre
- 3.8 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with 160ml warm water and a pinch of salt to a soft dough, knead briefly, then rest for 15 minutes.
- 2
Divide the dough into 4, roll out thinly and cook in 2 tablespoons of the vegetable oil in a hot dry frying pan for 2 minutes each side, until golden. Keep warm.
- 3
Heat the remaining oil in a wok until hot and stir-fry the lamb for 2 minutes, until just browned.
- 4
Add the cumin seeds, garlic, onion and red pepper and stir-fry for 4 minutes, until softened.
- 5
Stir in the light soy sauce and toss for 1 minute, until the lamb is cooked through with no pink remaining.
- 6
Pile the lamb and pepper mixture onto the warm flatbreads, roll up and serve.
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