Keema lamb tacos,

Easy Cook - - EVERYDAY £1 MEALS -

Mak­ing your own tor­tillas is a great way to eat on a budget. They are re­ally sim­ple, cost pen­nies and make a lit­tle filling go a long way. Here, I have put my favourite keema lamb curry in a taco, Mex­i­can street-food style.

Serves 1 Prep 10 mins Cook 20 mins

40g plain flour, plus ex­tra for dust­ing olive oil

½ red onion, sliced

75g lamb mince

1 tsp curry pow­der small hand­ful spinach

1 tbsp yo­gurt (or crème fraîche)

1 spring onion, sliced length­ways

1 Mix the flour and 25ml cold wa­ter in a bowl with a pinch of salt. Knead on the work sur­face for 1-2 mins un­til you get a smooth dough. Cut it into three balls and roll each ball out roughly into a 10cm cir­cle.

2 Heat a dry fry­ing pan over a high heat, add a cir­cle of dough and cook for 2 mins on each side, un­til nicely toasted. Set to one side and re­peat with the re­main­ing dough.

3 Pan-fry the onion in a splash of olive oil over a medium heat for a few min­utes un­til soft­ened, then add the lamb, sea­son, add the curry pow­der and cook for about 10 mins. When the lamb is cooked, throw in the spinach and let it wilt. Spoon some filling on to each taco, driz­zle with yo­gurt and top with spring onion.

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