- CUT one-quarter of onion into thin slices and reserve. Finely chop remaining onion.
- HEAT oil in a large non-stick frying pan over medium-high. Add chopped onion and cook, stirring, until softened, about 4 min. Add curry, cumin and salt, stirring until fragrant, about 1 min. Add chickpeas and lamb and cook, stirring and breaking up with back of wooden spoon until meat is no longer pink, about 5 min. Remove from heat; stir in mint.
- SPREAD yogurt over tortillas, then top with lamb mixture and reserved onions. Serve with lemon wedges.
Protein 33 g
Carbohydrates 56 g
Fat 19 g
Fibre 8 g
Sodium 843 mg
Excellent source of vitamin B12