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.