Cumin Lamb Pancake Wraps recipe - ingredients, nutrition and when to eat it
This Chinese-style dish wraps cumin-scented lamb and crisp vegetables in warm pancakes.
This Chinese-style dish wraps cumin-scented lamb and crisp vegetables in warm pancakes. It’s savory, with a distinct spice aroma, and makes a filling lunch or dinner.
Chinese · 25 minutes to cook
Tips: Adding too much lamb to the pan at once releases moisture, so it steams instead of browning. If your pan is small, cook it in batches.
Tips: For a brighter cumin aroma, add the vegetables within 30 seconds of adding the ground cumin.
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Ingredients (1 serving)
- Lamb shoulder — 120 g
- Korean wheat pancake — 2 sheet
- Onion — 0.3 pc
- Green bell pepper — 0.5 pc
- Ground cumin — 1 tsp
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Cilantro — 5 g
- Ground black pepper — 0.2 tsp