Spiced Lamb And Apricot Wraps
15m prep 25m cook 40m ready
A quick and flavorful lamb keema wrap with aromatic spices, dried apricots, and pine nuts. Perfect for using up leftover vegetables.
Ingredients
- 100 ml vegetable oil
- 2 onions finely chopped
- 2 frozen crushed garlic
- 6 garlic cloves crushed
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 500 g lean minced lamb
- 200 g canned chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp pine nuts
- 75 g dried apricots finely chopped
- 1 fat green chilli deseeded and finely sliced
- 1 tbsp crystallised ginger finely chopped
- fresh coriander roughly chopped
- wraps or flatbreads
Nutrition (per serving, estimated)
Estimated based off 15 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 545 mg
- Iron: 8.9 mg
- Magnesium: 135 mg
- Phosphorus: 766 mg
- Potassium: 2041 mg
- Zinc: 8.87 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 ml vegetable oil
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 500 g lean minced lamb
- 200 g canned chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp pine nuts
- wraps or flatbreads
Prepare
- 2 onions, finely chopped
- Crush 6 garlic cloves
- 2 fresh ginger, peeled and grated
- 75 g dried apricots, finely chopped
- 1 fat green chilli, deseeded and finely sliced
- 1 tbsp crystallised ginger, finely chopped
- fresh coriander, roughly chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and cook, stirring occasionally, for 6 minutes until softened.
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Step 2.
Add the crushed garlic and grated ginger to the pan. Continue cooking, stirring, for another 2 minutes until the onions are soft and just starting to turn golden.
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Step 3.
Add the minced lamb to the pan, breaking it up with a wooden spoon. Cook with the onions for 5 minutes until the lamb is browned.
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Step 4.
Add the canned chopped tomatoes, ground turmeric, chilli powder, ground cumin, garam masala, salt, sugar, pine nuts, finely chopped dried apricots, and 200ml of boiling water. Stir to combine, then bring the mixture to a boil.
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Step 5.
Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until the mixture has reduced and thickened.
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Step 6.
Add the deseeded and finely sliced green chilli and finely chopped crystallised ginger to the pan. Stir to combine and cook for 2 minutes more.
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Step 7.
Stir through the roughly chopped fresh coriander, then remove the pan from the heat. Transfer the lamb mixture to a serving bowl or serve directly from the pan with wraps or flatbreads.
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