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
Method
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!
