Savory Lamb And Spinach Rice Wraps Recipe

About this recipe

These savory lamb and spinach rice wraps are a delicious way to enjoy bold Indian flavors in a convenient, snackable format. Ground lamb is cooked with aromatic spices like cumin, coriander, and red chili powder, then combined with tender spinach and fluffy basmati rice. The mixture is wrapped in soft rice paper and pan-seared to perfection, creating a slightly crispy texture on the outside. Packed with 37 grams of protein, these wraps are a satisfying post-workout snack or a cozy treat to enjoy anytime. Serve them warm with mint chutney for a refreshing contrast to the rich, spiced filling. Perfect for meal prep, this one-pan recipe is both flavorful and efficient, making it a great addition to your weekly routine.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• - Blep Lamb Broth For Cats & Dogs
• 200 g Spinach (Palak)

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a pan over medium heat and add the finely chopped onion, cooking until golden brown.
2. 2. Add minced garlic and ginger paste to the onions and sauté for a minute until fragrant.
3. 3. Stir in the ground lamb, breaking it apart with a spoon, and cook until browned and no longer pink.
4. 4. Add turmeric, cumin, coriander, red chili powder, and salt, mixing well to coat the lamb evenly with spices.
5. 5. Stir in the spinach leaves and cook until they wilt and blend with the spiced lamb mixture.
6. 6. Add the cooked basmati rice to the pan and mix thoroughly, allowing the flavors to combine for 2-3 minutes.
7. 7. Remove the lamb and rice mixture from heat and let it cool slightly while preparing the rice paper sheets.
8. 8. Soak a rice paper sheet in warm water for 10-15 seconds until pliable, then lay it flat on a clean surface.
9. 9. Spoon a portion of the lamb and rice mixture onto the center of the rice paper and add a few coriander leaves.
10. 10. Fold the sides of the rice paper over the filling and roll it tightly into a neat wrap.
11. 11. Repeat the process with the remaining rice paper sheets and filling until all the wraps are prepared.
12. 12. Heat the remaining tablespoon of oil in a clean non-stick pan over medium heat.
13. 13. Gently place the wraps in the pan, seam side down, and cook for 2-3 minutes per side until golden and slightly crisp.
14. 14. Serve the warm wraps with a side of mint chutney or yogurt dip, if desired.