Chilli Lamb Burritos


  • 300g (10.5oz) cooked lean Scotch roast lamb, shredded or cut into fine strips
  • 6 red chillies, finely sliced
  • 100 g (3.5oz) caster sugar
  • Juice of 1 lime
  • 3 tomatoes, chopped
  • 1 tsp cumin seeds
  • 4 soft tortillas
  • Assorted salad leaves
  • Half cucumber, thinly sliced

Cooking Method

  1. Place the chillies, sugar, lime juice and 4 tbsp cold water in a small saucepan. Gently cook, stirring, until the sugar has dissolved then simmer for 5 minutes.
  2. Stir in the chopped tomatoes and cumin seed and simmer for a further 10-15 minutes or until the mixture becomes thick and jam like. Leave to cool.
  3. Place the tortillas on a board and evenly scatter on the salad leaves and sliced cucumber. Top with the lamb.
  4. Spoon the chilli relish over the lamb, roll up the tortillas and wrap in a napkin.
  5. Make the chilli jam ahead and store in a container in the fridge. These tortillas taste good filled with cooked pork and beef too and bulk out with avocado and spring onions...

Butcher's Tips

Serving Suggestion
A light lunch that will hit the spot! Make the chilli jam ahead if preferred and cool the whole experience down with a dollop of yoghurt.