Lamb and Asparagus with Chapati Breads

Number of Servings


Preparation Time


Cooking Time


The Recipe

The month of may is traditionally thought to be a hungry gap period before the summer glut. However this period is filled with the short season of delicious locally grown English asparagus available to purchase from Cowdray Farm Shop. Grown locally in Rogate, these delicious green spears have arrived three weeks early to our shelves. This Lamb and Asparagus Chapati Breads from Farm Shop head chef Ben Jupp are sure to please.

Did you enjoy making these Lamb and Asparagus Chapati Breads? Let us know by getting in touch or tagging @cowdrayestate on Instagram.  View our other recipes here.


  • 300g diced lamb rump
  • 1 Lime, zested & juiced
  • 1 red onion, finely sliced
  • ½ red chilli, sliced
  • 1 bunch asparagus (approx., 260g), washed and cut into thirds
  • 1 garlic clove, minced
  • 6 pack of chapati breads
  • 20g fresh mint
  • 20g fresh coriander
  • 2 tbsp olive oil
  • 2 tbsp Greek yoghurt
  • 1 ½ tsp ground cumin
  • Salt to taste


  1. In a large bowl, add the lamb, lime juice and zest, cumin, and a good pinch of sea salt. Mix well and set aside.
  2. In a heavy bottom frying pan on medium heat, add the onion, chilli and garlic and sweat down for 3-4 minutes.
  3. Once the onion has softened, turn the heat up high, add the asparagus and cook this for a further 3-4 minutes.
  4. When the asparagus is almost cooked, add the lamb mix to the pan and fry off for a further 5-6 minutes – the lamb should be blushing pink in the middle.
  5. Serve on a warm chapati bread and garnish with the yoghurt, mint and coriander on top.

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