poor little lamb…

I got overzealous in the the supermarket this weekend while the shorts were here and now I’m left with an unused pack of lamb mince – I’m not really sure why I bought it, but for some reason it found its way into my trolley and now it sits meekly in the fridge peeking up at me each time I take a look inside. Tonight I can’t bear the guilt any longer so I decide to put it out of its misery – bit of an experiment this one…

Wrap

Minced lamb wraps

Fry the lamb and put it into a saucepan with a tin of chopped tomatoes. Now fry a finely chopped onion, half a red chilli and a good sprinkling of cumin seeds, caraway seeds, thyme, parsley and anything else you fancy. Add it to the saucepan, season well and let it cook together for 15 minutes.

 

Take a flour tortilla (or wrap – I think they’re pretty much the same thing) lay it on a plate and spoon some of the mince on to it with chopped lettuce, a nice dollop of sour cream and tabasco if you like it spicy.

Wrap the wrap and eat it quickly. Tastes good. And no more feelings of guilt…

Postscript:
A day later and I’ve got a load of last night’s lamb left over – so a couple of ideas: it would be really good as a stuffing for red peppers (ok so it’s a bit 70s but it’s pretty good – just give it a go – or try aubergine instead – perfect for lamb) – just chuck the mix in a red pepper and shove it in the over for half an hour at about 180 degrees. Or, with Basmati rice – even better… Next time I write, I’ll explain how to cook rice the Iranian way – by far the best rice you’ll ever eat…

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