• lamb, cut into 2cm chunks, fat trimmed off
• 2 tbsp soy sauce
• 1 tsp ground cumin
• garlic clove, crushed & chopped
• 1 tbsp golden syrup
• finely chopped fresh rosemary
• veg oil
• mixed salad leaves
• 200g yoghurt
• chopped mint
• half a cucumber, peeled & grated
• salt & pepper
• plain tortilla wraps or flat breads

Marinade the lamb chunks in the soy sauce, cumin, garlic, golden syrup & rosemary. Mix yoghurt with mint & cucumber – the original recipe says to de-seed the cucumber, but by the time you’ve peeled, de-seeded and grated a cucumber, you’re frankly not left with much. Life’s too short to de-seed cucumbers. What was it Dr Johnson said…?

Fry the lamb chunks in vegetable oil until cooked – 10 minutes perhaps. Set aside, clean the pan with a chunk of bread. Eat the bread. Nom. Then warm some tortilla wraps or flatbreads in the pan, fill with lamb, salad & yoghurt dressing. Simple and delicious.