1 tbsp vegetable oil
1 large red onion, chopped
3 fat garlic cloves, crushed
200 g frozen lamb mince
3 tbsp curry paste
400 g can chopped tomatoes
2 large potatoes, cut into pieces
250 g frozen peas
8 flour wraps or chapatis, warmed
140 g natural yoghurt
- 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.
- 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 yoghurt.