Tangier Lamb Tagine Wrap with Spiced Yogurt
Pan-cooked lamb, yogurt and raisins, warmed with harissa and cumin, a Moroccan tagine.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- medium
- 1
Mix the yogurt and harissa together in a bowl; set aside. Add lamb, onion, cumin, ginger, raisins, salt, and pepper to a large skillet over medium heat; Cook, stirring/breaking up the lamb with a wooden spoon, 5-7 minutes until the meat is cooked and the onions are soft.
- 2
Add in the chickpeas; using a potato masher, mash at least half of them right in the pan, blending them with the meat.
- 3
Continue to cook/stir, 1-2 minutes until they are warm; add in the lemon juice. To assemble: Spread about 2 tablespoons of the spiced yogurt on a warm tortilla, leaving a 1-inch border.
- 4
Layer a quarter of the spinach and the lamb mixture and another 2 tablespoons spiced yogurt in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t quite touch the edges.
- 5
Fold in the two sides and roll the wrap away from you. Complete the wraps with the remaining ingredients; cut in half on the bias and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
