Spicy Tamarind Lamb Rolls

Tamarind lamb rolls

Ingredients

For the Lamb Marinade

  • 1kg lamb loin stir-fry strips
  • 200g Karimix Tamarind Chutney
  • 4g salt
  • 40g Karimix Chilli Pepper Relish
  • ½ lemon zest
  • ½ lemon juice
  • 30g hot water (for roasting option)

For the filling

  • 100g onions, sliced
  • 100g mixed peppers, sliced
  • 40g fresh coriander, roughly chopped
  • 12 spring onions, sliced
  • 1 iceberg lettuce, shredded
  • 20 Vietnamese rice sheets
  • 10g lemon juice

Spicy Tamarind Lamb Rolls

Serves
10
Prep
40 minutes
Cooking
20 minutes

Method

  1. Marinade lamb with Karimix Tamarind Chutney, Karimix Chilli Pepper Relish, lemon zest and salt and leave for 20 minutes.
  2.  Heat oil and stir-fry onions and lamb over a high heat until lamb is brown. Then add mixed peppers and stir-fry for another 5 minutes.
  3.  Remove from the heat and stir in the coriander and spring onions, squeeze some lemon juice and mix just before serving.
  4. Dip rice sheets in warm water to soften as using them.
  5.  Divide the lettuce between the rice sheet and top with the tamarind lamb and vegetables, roll up and serve immediately.

Tip:      Try chicken or pork instead. If using leg of lamb, roast for 60 minutes until tender, then “pull” lamb into shreds for wrap.