Ingredients
- Vegetable oil
- 250g minced lamb
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp tomato puree
- 1/2 packet (about 15g) of flat leaf parsley, finely chopped
- 2 large tortilla wraps
- 100g mature Cheddar cheese, grated
- Maldon sea salt flakes and freshly ground black pepper
- For the harissa yogurt (optional):
- 150g Greek-style yogurt
- 1 tbsp harissa paste
- Place a frying pan over a high heat, add a little drizzle of vegetable oil followed by the minced lamb along with the garlic granules and all the spices and immediately break the mince up as finely as possible to prevent it cooking in clumps while you work in the flavourings.
- Add the tomato purée and a generous amount of salt and pepper and stir-fry for 5 minutes, then add the parsley and stir-fry for another couple of minutes until the mince is fully cooked. Set aside.
- To make the harissa yogurt (if using), pour the yogurt into a small bowl and stir through the harissa just enough to create a marble effect. Set aside.
- Heat a large frying pan over a medium heat, place a tortilla in the dry pan and scatter half the Cheddar on to the surface. Using a slotted spoon (to avoid any excess grease), add half the mince on to one half of the tortilla.
- Check that the underside of the tortilla is toasting nicely, and when ready, fold the half without the mince over the filling. Remove from the pan and repeat with the remaining ingredients. Cut the filled tortillas into portions and serve with the harissa yogurt if desired. These need no accompaniment.
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