Welsh Lamb Tikka Wraps
Heat up the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes.
Add the curry paste and the mango chutney, stir and cook for a further 2 minutes.
Add the tomato and coriander.
Spoon the mixture into the middle of the wraps, roll them up and enjoy!
225g (8oz) Welsh lamb leg steak cut into very thin slices
5ml (1tsp) oil
½ aubergine, cut into thin slices
1 onion, cut into thin slices
3 mushrooms, sliced
15ml (1tbsp) mild curry paste
15ml (1tbsp) mango chutney
1 tomato, thinly sliced
a handful of fresh coriander leaves, chopped up
2 flour tortilla wraps