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Prep time
20 mins
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Cook time
10 mins
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Serves
2
Ingredients
- 225g PGI Welsh Lamb leg steak, cut into very thin slices
- 1 tsp oil
- ½ aubergine, cut into thin slices
- 1 onion, cut into thin slices
- 3 mushrooms, sliced
- 1 tbsp mild curry paste
- 1 tbsp mango chutney
- 6 cherry tomatoes quartered
- Handful of fresh coriander leaves, chopped up
- 2 flour tortilla wraps
Nutrition
- Energy: 1704 KJ
- Calories: 406 kcals
- Fat: 14.8 g
- Of which saturates: 4.3 g
- Salt: 1.44 g
- Iron: 5.21 mg
- Heat the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes.
- Add the curry paste and the mango chutney, stir and cook for a further 2 minutes.
- Add the tomato and coriander.
- Spoon the mixture into the middle of the wraps, roll them up and enjoy!
