Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) basmati rice + 1 1/2 cups (360 ml) water + 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 lb (454 g) ground lamb
- 2 tbsp tomato paste
- 1 (14.5 oz / 411 g) can diced tomatoes
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tsp curry powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne, 1 1/4 tsp kosher salt, 1/2 tsp black pepper
- 1 cup (240 g) plain Greek yogurt
- 1/2 medium cucumber (about 150 g), grated and squeezed dry
- 2 tbsp lemon juice + 1 tsp lemon zest
- 1/2 cup chopped cilantro + 1/4 cup chopped mint
- 4 large naan breads
- 1 tbsp melted butter or ghee (for toasting)
Do This
- 1. Cook basmati rice with water and salt; rest 10 minutes, then fluff.
- 2. Sauté onion in oil 6 minutes; add garlic and ginger 1 minute.
- 3. Brown lamb 6–8 minutes; stir in spices and tomato paste 1 minute.
- 4. Add diced tomatoes and broth; simmer 10–12 minutes until thick (lamb should reach 160°F / 71°C).
- 5. Mix yogurt, cucumber, lemon, half the herbs, and salt for a quick raita-style sauce.
- 6. Stir remaining herbs into rice; warm naan.
- 7. Fill naan with rice, curried lamb, and yogurt; fold burrito-style and toast seam-side down 2–3 minutes per side.
Why You’ll Love This Recipe
- Big, cozy flavors: warmly spiced curried lamb plus cool, tangy yogurt and fresh herbs.
- Easy fusion wrap: naan stands in for a tortilla, and the filling eats like a burrito.
- Great for meal prep: cook the lamb and rice ahead, then assemble and toast to order.
- Customizable heat and toppings: make it mild, spicy, extra herby, or add crunch.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, fresh ginger, 1/2 medium cucumber, 1 lemon, fresh cilantro, fresh mint
- Dairy: plain Greek yogurt, butter or ghee (optional but recommended for toasting)
- Meat: 1 lb (454 g) ground lamb
- Bakery: 4 large naan breads
- Pantry: basmati rice, olive oil, tomato paste, canned diced tomatoes, low-sodium chicken broth, curry powder, garam masala, ground cumin, ground coriander, turmeric, cayenne, kosher salt, black pepper
Full Ingredients
Herby Basmati Rice
- 1 cup (200 g) uncooked basmati rice, rinsed until water runs mostly clear
- 1 1/2 cups (360 ml) water
- 1/2 tsp kosher salt
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh mint
- 1 tsp lemon zest
Curried Lamb Filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated (about 10 g)
- 1 lb (454 g) ground lamb
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (reduce to 1/8 tsp for mild, increase to 1/2 tsp for spicy)
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (14.5 oz / 411 g) can diced tomatoes, with juices
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tbsp lemon juice
Yogurt-Herb Sauce (Raita-Inspired)
- 1 cup (240 g) plain Greek yogurt
- 1/2 medium cucumber (about 150 g), grated on the large holes of a box grater and squeezed dry
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh mint
- 1 small garlic clove, finely grated (optional, but tasty)
For Assembling and Toasting
- 4 large naan breads
- 1 tbsp melted butter or ghee (for brushing)
- Extra chopped cilantro and mint, for finishing (optional)
Step-by-Step Instructions
Step 1: Cook the basmati rice
In a small saucepan, combine the rinsed basmati rice, 1 1/2 cups (360 ml) water, and 1/2 tsp kosher salt. Bring to a boil over medium-high heat.
As soon as it boils, reduce heat to low, cover tightly, and simmer for 12 minutes. Turn off the heat and let the rice steam (still covered) for 10 minutes. Fluff with a fork.
Step 2: Start the lamb base (onion, garlic, ginger)
While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 6 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly, until fragrant.
Step 3: Brown the lamb
Add the ground lamb to the skillet. Use a wooden spoon to break it up into small crumbles. Cook for 6–8 minutes, stirring occasionally, until no pink remains.
If there is excessive fat pooling (more than about 2 tbsp), carefully spoon off some so the filling doesn’t turn greasy.
Step 4: Bloom the spices, then simmer into a thick curry-style filling
Stir in the tomato paste, curry powder, garam masala, cumin, coriander, turmeric, cayenne, kosher salt, and black pepper. Cook for 1 minute to toast the spices (this deepens the flavor and keeps the filling from tasting dusty).
Add the diced tomatoes and chicken broth. Bring to a simmer, then reduce to medium-low and simmer uncovered for 10–12 minutes, stirring every few minutes, until the mixture is thick and scoopable (not soupy).
For food safety, the lamb should reach 160°F (71°C) on an instant-read thermometer. Turn off the heat and stir in 1 tbsp lemon juice. Taste and add up to 1/4 tsp more salt if needed.
Step 5: Mix the yogurt-herb sauce
In a bowl, combine the Greek yogurt, grated-and-squeezed cucumber, lemon juice, salt, chopped cilantro, chopped mint, and (if using) grated garlic. Stir well.
Refrigerate until ready to assemble. The sauce will taste even better after 10 minutes as the garlic and herbs infuse.
Step 6: Finish the rice with herbs
Stir 2 tbsp chopped cilantro, 1 tbsp chopped mint, and 1 tsp lemon zest into the fluffed rice. Keep the rice covered so it stays warm.
Step 7: Warm naan, stuff burrito-style, and toast for a crisp finish
Warm the naan briefly so it’s flexible: either 20–30 seconds per side in a dry skillet over medium heat, or 2 minutes on a baking sheet in a 350°F (177°C) oven.
Assemble one wrap at a time: lay a naan flat, add about 3/4 cup herby rice (spread in a strip), top with about 3/4 cup curried lamb, and spoon on 2–3 tbsp yogurt sauce. Add extra herbs if you like.
Fold burrito-style: fold the sides inward, then roll tightly from the bottom up. Brush the seam lightly with melted butter or ghee, then place seam-side down in a skillet over medium heat. Toast 2–3 minutes per side, turning carefully, until golden and lightly crisp.
Serve immediately with extra yogurt sauce on the side.
Pro Tips
- Make the filling scoopable, not saucy: Simmer uncovered until you can drag a spoon through the lamb and it leaves a clear trail for a second or two. This keeps the naan from getting soggy.
- Want deeper flavor fast? Let the lamb filling sit off heat for 5 minutes before assembling; it thickens slightly and tastes more integrated.
- Keep naan from tearing: Warm it first. Cold naan cracks when you try to fold it burrito-style.
- Balance the richness: Don’t skip the lemon juice/zest. It brightens the lamb and makes the wrap taste fresh, not heavy.
- Clean folds: Avoid overfilling. If you want more volume, serve extra rice or lamb on the side rather than forcing the wrap to close.
Variations
- Extra-crunch version: Add 1/2 cup (50 g) thinly sliced red onion and 1 cup (75 g) shredded romaine or cabbage inside the wrap right before rolling.
- Spicier version: Increase cayenne to 1/2 tsp and add 1 finely chopped jalapeño with the onion.
- Different protein: Swap ground lamb for 1 lb (454 g) ground beef or ground turkey; keep the same method and cook to 160°F (71°C).
Storage & Make-Ahead
Store components separately for best texture. Refrigerate the curried lamb and herbed rice in airtight containers for up to 4 days. Refrigerate the yogurt-herb sauce for up to 3 days (stir before using).
To reheat: warm lamb in a skillet over medium-low heat with 1–2 tbsp water until hot, about 4–6 minutes, or microwave covered in 30-second bursts until steaming. Reheat rice with a splash of water, covered, until hot. Assemble fresh and toast in a skillet for the best crisp edges.
Freezing: the lamb filling freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving. Rice and yogurt sauce are best made fresh.
Nutrition (per serving)
Approximate, for 1 stuffed naan wrap (1/4 of recipe): 780 calories; 38 g protein; 82 g carbohydrates; 32 g fat; 6 g fiber; 1,250 mg sodium.
