Curried lamb tortillas
By Chatelaine
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.
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
