On a weeknight, you want something delicious for supper but don’t want to a takeaway. Make a batch of this Indian Spicy Minced Lamb Curry, add any flat bread or even chapati, some salad and a yoghurt sauce and you’ll have the most satisfying meal.
You just need one pan and it can be prepped and cooked in under 30 minutes. Give it a go. Most people will have the store cupboard ingredients for this dish. It is also very economical. One pack of minced lamb and the added onions and green peas will make many portions of this wrap. A little goes a long way.
The curried lamb recipe is very flexible and you can spice it up or spice it down as much as you want. If you are cooking for children, you can make it less spicy. It is a great easy dish for a quick meal and a spicy kick. If you have any leftovers, you can have it some basmati rice or make some spicy nachos using the lamb mince on some taco chips, topped with grated cheese and grilled.
Why don’t we eat more lamb? It is locally reared, fed on grass and is such a versatile meat. Anything you can do with beef, you can do with lamb. Slow cooking lamb belly is a delicious way to cook lamb. The lamb belly is a very cheap and forgotten cut. Ask your local butcher for these cuts and make it for your next Sunday roast.
Fast Easy Spicy Minced Lamb Curry Wraps
- 500 g minced lamb
- 2 large onions chopped
- 5 cloves garlic or a 1tbsp lazy garlic
- 2 tbsp of grated fresh ginger or 1tbsp of ginger from a tube.
- 2 tbsp curry powder or garam masala quick version, see below if you want to use individual spices
- 2 green chillies optional
- 200 g frozen peas adjust volume to taste
- salt and pepper to taste
- cold pressed rapeseed oil for cooking
- wholemeal wraps or any other flat bread of your choice
- sliced lettuce for garnish
- organic plain yoghurt
- a bunch of coriander chopped
- 1 red chilli for garnish optional
For the longer version
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chilli powder
- 3 cardamons
- 2 cloves
- Add chopped onions to a large pan on medium heat. Fry in 2 tbsp cold pressed rapeseed oil until translucent, about 5 minutes.
- Add garlic, ginger, chopped green chilli and spice and cook through for a few minutes until you smell the fragrance of the spices.
- Add the lamb mince and stir thoroughly to break up the meat and to mix with the onion mixture. Cook for 20 minutes. Keep stirring.
- Add the frozen peas and cook for a further 5 minutes. Add some water if it starts to look too dry.
- Season well. Add some chopped coriander before serving.
- Make the yoghurt sauce with some chopped coriander and salt.
- To serve, grab a handful of lettuce, top with a generous spoonful of lamb. Add some sliced chillies and some yoghurt sauce.
This recipe was created for the Lamb, Tasty, Easy Fun Campaign and you can get more recipes here.