Curried lamb tortillas

Prep 15 min
Total 25 min
Serves 4

The sauté pan does most of the work, then it’s all about assembly — starring a creamy yogurt base, fresh mint and bright citrus finish.



small red onion, divided
2 tsp
olive oil
1 tsp
1/2 tsp
1/2 tsp
1 cup
canned chickpeas, drained and rinsed
350 g
1/3 cup
mint, torn
3/4 cup
whole wheat tortillas, toasted


  • 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.



Calories 523
Protein 33 g
Carbohydrates 56 g
Fat 19 g
Fibre 8 g
Sodium 843 mg
Excellent source of vitamin B12

How to dice an onion

Issue: February 2017

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.