Bombay Lamb Chapati Wraps with Greek Yoghurt
This easy to cook recipe is an Indian inspired dinner that will leave the whole table licking their fingers. Combining the classic Indian flavours of red onion, garlic, potato, tomatoes and peas, the flavours blend together perfectly. Although this recipe takes a little longer to cook than most our recipes, much of the time is spent simmering and we know the reward is worth the wait. #youplateit
Ingredients
- 1 Red Onion
- 2 Garlic Clove
- 300 Grams of Lamb Mince
- 2 Tablespoons of Tikka Curry Paste
- 2 Tomato
- 2 Potatoes (Select)
- 100 Grams of Peas
- 1 6-Pack of Chapatis
- 70 Grams of Greek Yoghurt
- 1 Tablespoons of Tomato Paste
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Medium dice ¾ of the onion you will have remainder. Peel and thinly slice the garlic. Peel and cut the potatoes into 1 cm dice. Cut tomatoes into 1 cm dice.
Add Ingredients:
Heat oil in a large pot on medium heat. Add the onion and cook for a few minutes to soften. Add the garlic, stir for 1 minute. Add the mince; breaking up the mince with a wooden spoon. Cook until nicely browned you don't need to completely cook at this point. Stir in the curry paste, tomato paste, tomatoes, potatoes and ½ cup of water.
Simmer:
Season well, then cover with a lid and REDUCE heat to a simmer for 20 minutes or until the potatoes are nearly cooked.
Simmer Without Lid:
Remove the lid and simmer for a further 10-15 minutes until the liquid has reduced and the sauce clings to the potatoes and mince.
Prepare Chapatis:
Remove the blue oxygen absorber from the chapatis pack. Microwave for 1 minute.
You Plate It:
Add the peas, stir through, then serve with the warm chapatis and yoghurt. Enjoy!
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