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Bombay lamb wraps

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

  • Prep: 5 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 576
  • Carbohydrates 80
  • Saturated Fat 4
  • Sugar 12
  • Protein 26
  • Fat 15
  • Fibre 11
  • Salt 1.3

Nutrition per serving

  • Calories 576
  • Carbohydrates 80
  • Saturated Fat 4
  • Sugar 12
  • Protein 26
  • Fat 15
  • Fibre 11
  • Salt 1.3

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/¾ in cubes
  • 250g frozen peas
  • 8 flour wraps or chapatis, warmed
  • 140g natural yogurt

Method

  1. 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.

  2. 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.

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