BOMBAY WRAPS NUTRITION RECIPES

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BOMBAY LAMB WRAPS RECIPE | BBC GOOD FOOD



Bombay lamb wraps recipe | BBC Good Food image

Spice up cheap frozen lamb mince with Indian flavours and pile onto flour wraps or chapatis for a healthy and filling dinner

Provided by Cassie Best

Categories     Main course

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 10

1 tbsp vegetable oil
1 large red onion , chopped
3 fat garlic cloves , crushed
200g frozen lamb mince
3 tbsp curry paste (we used tikka)
400g can chopped tomatoes
2 large potatoes , cut into 2cm/0.75in cubes
250g frozen peas
8 flour wraps or chapatis , warmed
140g natural yogurt

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 576 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.3 milligram of sodium

BOMBAY POTATOES RECIPE | ALLRECIPES



Bombay Potatoes Recipe | Allrecipes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories     Side Dish    Potato

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

  • Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
  • Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
  • Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, CarbohydrateContent 39.2 g, FatContent 11 g, FiberContent 5.4 g, ProteinContent 4.8 g, SaturatedFatContent 1.7 g, SodiumContent 305.1 mg, SugarContent 2.1 g

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