Tandoori Lamb Wrap

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Marinade 

5 ounces Greek-style yogurt

1/2 small onion, roughly chopped

1 (1-inch) piece fresh ginger, peeled and chopped

1 clove garlic, peeled and chopped

2 tablespoons fresh cilantro leaves

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground fennel seeds

1/2 teaspoon red chile powder

1/4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

2 teaspoons fresh lemon juice

Lamb

1 pound lamb (leg meat is ideal), bones removed, cut into 1-inch cubes and pierced with a fork

2 tablespoons melted butter, for basting

To serve

5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last 5 minutes of cooking

1/2 onion, finely sliced

2 tomatoes, finely sliced

1 Little Gem lettuce or romaine lettuce, finely sliced

3 1/2 ounces Green chutney, mixed with 3 tablespoons yogurt, to serve