Bombay lamb wraps

Healthy winter recipe for 4 people, takes only 50 mins; recipe has vegetable oil, red onion, garlic clove, lamb mince, curry paste, chopped tomato, potato, frozen pea, chapati and natural yogurt.

Bombay lamb wraps

Bombay lamb wraps

Recipe by Chef Soomro Course: Healthy winter


Prep time

5 mins


  • Vegetable Oil: 1 tbsp vegetable oil
  • Garlic Clove: 3 fat garlic cloves, crushed
  • Chopped Tomato: 400g can chopped tomatoes
  • Red Onion: 1 large red onion, chopped
  • Natural Yogurt: 140g natural yogurt
  • Frozen Pea: 250g frozen peas
  • Potato: 2 large potatoes, cut into 2cm/ 3/4 in cubes
  • Curry Paste: 3 tbsp curry paste (we used tikka)
  • Lamb Mince: 200g frozen lamb mince
  • Chapati: 8 flour wraps or chapatis, warmed


  1. Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
  2. Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.