Paneer with broccoli & sesame
Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper
Spiced lamb wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 large red onionchopped
- 3 fat garlic clovescrushed
- 200g frozen lamb mince
- 3 tbsp curry paste(we used tikka)
- 400g can chopped tomatoes
- 2 large potatoescut into 2cm/0.75in cubes
- 250g frozen peas
- 8 flour wraps or chapatiswarmed
- 140g natural yogurt
Nutrition: per serving
- kcal576
- fat15g
- saturates4g
- carbs80g
- sugars12g
- fibre11g
- protein26g
- salt1.3g
Method
step 1
Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
step 2
Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.
