Curried lamb tortillas
By Chatelaine1
PREP TIME
15 min
TOTAL TIME
25 min
Serves
4
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
