Bombay Lamb Chapati Wraps with Greek Yoghurt
- Prep time: 40 minutes
- Calories: 576
- 1 Red Onion
- 2 Garlic Clove
- 300 Grams of Lamb Mince
- 2 Tablespoons of Tikka Curry Paste
- 2 Tomato
- 2 Red Potatoes
- 100 Grams of Peas
- 1 6-Pack of Chapatis
- 70 Grams of Greek Yoghurt
- 1 Tablespoons of Tomato Paste
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!