Bombay Lamb Wraps
|Vegetable Oil||0.25 tbsp||1.5 tbsp|
|Frozen Lamb Mince||50g||300g|
|Curry Paste||0.75 tbsp||4.5 tbsp|
|Canned Chopped Tomatoes||100g||600g|
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.