Indian Spicy Wraps

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  • 500 gm lamb mince
  • 1 tsp each ground cumin and coriander
  • 2 tsp natural thick yogurt
  • ½ cup dried breadcrumbs
  • 1 tbsp vegetable oil
  • 350 gm spicy Rogan Josh simmer sauce
  • 6 traditional chapatti wraps
  • 3 cup baby spinach leaves
  • 1 small red onion, finely sliced
  • Salt to taste



Place mince, cumin, coriander, yogurt and breadcrumbs in a bowl. Season to taste and mix well to combine. Roll mixture into walnut size balls, cover and chill for 15 minutes. Heat 1 tbsp vegetable oil in a non-stick frying pan over medium heat. Cook meatballs turning often until browned. Add Rogan Josh sauce and simmer for 8 to10 minutes until the meatballs are cooked through. Meanwhile, heat chapatti wraps according to packet instructions. Top each one in the middle with spinach leaves and red onion and coriander yogurt. Divide meat balls and sauce between wraps and roll up, to secure.

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