Bombay Lamb Wraps Food

BOMBAY LAMB WRAPS

Bombay lamb wraps image

Spice up cheap frozen lamb mince with Indian flavours and pile onto flour wraps or chapatis for a healthy and filling dinner

Provided by Cassie Best

Time 55m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
1 large red onion , chopped
3 fat garlic cloves , crushed
200g frozen lamb mince
3 tbsp curry paste (we used tikka)
400g can chopped tomatoes
2 large potatoes , cut into 2cm/0.75in cubes
250g frozen peas
8 flour wraps or chapatis , warmed
140g natural yogurt

Steps:

Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.

Nutrition Facts : Calories 576 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

INDIAN LAMB WRAPS

Indian Lamb Wraps image

Make and share this Indian Lamb Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 teaspoons olive oil
3/4 cup chopped carrot
1/2 cup chopped onion
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 1/2 teaspoons kosher salt, divided
pepper
1 1/4 lbs boneless lamb, cut into 3/4 inch cubes
2 cups cooked basmati rice, warm
1/2 cup plain yogurt
1/2 cup mango chutney
1/4 cup sliced green onion
1/4 cup chopped peanuts
4 10-inch flour tortillas (I use spinach flavored)

Steps:

In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.
Add the next 5 ingredients and 1/2 teaspoon kosher salt.
Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.
Clean skillet and return to stove.
Add 2 teaspoons of olive oil over high heat.
Add the lamb and 1 teaspoon kosher salt and pepper to taste.
Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.
Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.
Spoon filling mixture onto tortillas and roll-up/wrap.

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