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Fast Easy Spicy Minced Lamb Curry Wraps

This is a quick on the go meal based on a Lamb Keema recipe. Just wrap this up in foil and take it to the office for lunch. A quick zap in the microwave will warm it up nicely. 
If you are making this at home, it goes really well with a cold beer. 
If you are making this for children, you can omit the chillies and reduce the spice. You can also add more vegetables like chopped carrots. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Servings: 8 wraps
Author: May


  • 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

  • Spices
  • 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.