BOMBAY LAMB WRAPS
PREP TIME: 10 MINS
COOK TIME: 50 MINS
SERVES 4 (AS A LIGHT MEAL)
2 tsp olive oil
1 large red onion, chopped
3 large cloves garlic, crushed
150g lamb mince
1 Tbsp tikka curry paste or gluten-free curry paste
400g can no-added-salt chopped tomatoes
2 large Zerella Spud Lite potatoes, cut into 2cm pieces
250g frozen peas 8 (26g each) flour wraps, chapatis or gluten-free wraps, warmed 100g (¾ cup) low-fat natural
yoghurt, whisked until smooth
1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 6-7 minutes or until onion starts to soften. Add garlic and cook, stirring, for 1 minute. Add mince and cook, stirring often, for 2-3 minutes or until browned.
2 Add curry paste, tomatoes, potatoes and half a can of water to pan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 20 minutes or until potatoes are nearly cooked. 3 Remove lid and simmer, uncovered, for a further 10-15 minutes or until liquid has reduced and thickened. Stir in peas. Cook for 2-3 minutes or until cooked. Serve lamb mixture warm with wraps and yoghurt.