Fast yet flavourful, a crispy tortilla serves as a base for mouth-watering lamb goulash, roasted aubergine, yoghurt, fresh mint, and feta. The NOMU Moroccan Rub perfectly seasons the lamb to create a rich taste that’s simply irresistible. This one is tortilla worth it!
Leopard’s Leap Moroccan Lamb Tortilla
Leopard’s Leap Moroccan Lamb Tortilla
with fresh mint & Danish-style feta
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Aubergine
- Danish-style Feta
- Free-range Lamb Goulash
- Fresh Mint
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
A TOAST TO ROASTS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until soft, shifting halfway.
COME PREPARED
While the aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.
CRISPY CRUNCHY
Place the tortilla on a lightly greased baking tray. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.
LUSH LAMB
Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 2-4 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.
THAT’S A WRAP!
Plate up the crispy tortilla. Smear on the yoghurt and top with the roasted aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!
Aubergine - 250g
Fresh Mint - 4g
Danish-style Feta - 20g
Free-range Lamb Goulash - 150g
Wheat Flour Tortilla - 1
NOMU Moroccan Rub - 10ml
Low Fat Plain Yoghurt - 25ml
A TOAST TO ROASTS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until soft, shifting halfway.
COME PREPARED
While the aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.
CRISPY CRUNCHY
Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.
LUSH LAMB
Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 2-4 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.
THAT’S A WRAP!
Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!
Aubergine - 500g
Fresh Mint - 8g
Danish-style Feta - 40g
Free-range Lamb Goulash - 300g
Wheat Flour Tortillas - 2
NOMU Moroccan Rub - 20ml
Low Fat Plain Yoghurt - 50ml
A TOAST TO ROASTS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until soft, shifting halfway.
COME PREPARED
While the aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.
CRISPY CRUNCHY
Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.
LUSH LAMB
Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 3-5 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.
THAT’S A WRAP!
Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!
Aubergine - 750g
Fresh Mint - 12g
Danish-style Feta - 60g
Free-range Lamb Goulash - 450g
Wheat Flour Tortillas - 3
NOMU Moroccan Rub - 30ml
Low Fat Plain Yoghurt - 80ml
A TOAST TO ROASTS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until soft, shifting halfway.
COME PREPARED
While the aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.
CRISPY CRUNCHY
Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.
LUSH LAMB
Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 3-5 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.
THAT’S A WRAP!
Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!
Aubergine - 1kg
Fresh Mint - 15g
Danish-style Feta - 80g
Free-range Lamb Goulash - 600g
Wheat Flour Tortillas - 4
NOMU Moroccan Rub - 40ml
Low Fat Plain Yoghurt - 100ml
Woolies Products in this dish
