Curried lamb tortillas

1

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Curried lamb tortillas

Photo, Erik Putz.

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.


Ingredients

  • 1 small red onion , divided
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp salt
  • 1 cup canned chickpeas , drained and rinsed
  • 350 g lean ground lamb
  • 1/3 cup mint , torn
  • 3/4 cup 0% Greek yogurt
  • 4 whole wheat tortillas , toasted
  • lemon wedges

Instructions

  • 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.

 

How to dice an onion

Nutrition (per serving)

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