Name: Spiced Lamb and Apricot Wraps
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 500 g/7 oz lean minced/ground lamb; ¼ tsp ground turmeric; 200 g/7 oz canned chopped tomatoes; ¼ tsp chilli powder; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 2 onions, finely chopped; 2¼ tsp garam masala; 2 tsp ground cumin; 100 ml/3½ fl oz/scant ½ cup vegetable oil; wraps or flatbreads, to serve; small handful fresh coriander/cilantro, roughly chopped; 1 tbsp crystallised ginger, finely chopped; 75 g/2¾ oz/½ cup dried apricots, finely chopped; 2 tbsp pine nuts; 1 fat green chilli, deseeded and finely sliced; 1 tsp sugar; 1 tsp salt; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

In the heat of the east where meat cannot be left to hang and tenderise naturally, mincing/grinding it is the quickest and best way to make it soft and delicious. Lamb keema is always cooked with big aromatic spices that make it a very quick way to create dramatic flavours. Keema is also a wonderful vessel for any past-their-best vegetables or half-used tins that are lurking in the back of your fridge, a true more-is-more recipe.