Lamb picadillo in tortilla wrap recipe

11 ratings Rate
  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 710 calories / serving
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Prepare the lamb filling by heating the sunflower oil in a large saucepan over a medium heat for 1-2 minute. Saute the onion and garlic for 2-3 minutes, stirring occasionally. Add the spices and some seasoning and cook for 2 minutes, stirring occasionally.

Add the lamb, increase the heat and cook until it starts to colour. Stir in the tomato purée and cocoa powder until incorporated.

Pour in 200ml of water and bring the mixture to the boil then reduce to a simmer for 15 minutes. After 15 minutes, stir in the olives, sultanas and lime juice. Adjust the seasoning if necessary.

Heat the tortilla wraps in a dry frying pan for 10-15 seconds on both sides over a medium-high heat. Assemble the picadillos on plates; spoon the filling into the centre of the wraps, fold over and secure using cocktail sticks.

Garnish with lime slices and sprigs of parsley.

red wine glassPair this with La Leyenda Malbec Syrah

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 small flour tortilla wraps
  • 450g boneless lamb shoulder, cut into small cubes
  • 100g pimento-stuffed green olives
  • 100g sultanas
  • 4tbsp tomato puree
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • ½tsp ground cinnamon
  • 1tsp ground cumin
  • ½tsp cayenne pepper
  • ¼tsp all spice
  • 1tsp cocoa powder
  • juice of ½ lime
  • lime slices, to garnish
  • sprigs of parsley, to garnish
  • salt
  • pepper
  • Energy 2975kj 710kcal 36%
  • Fat 36g 51%
  • Saturates 16g 80%
  • Sugars 26g 29%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 75.2g Protein 27.1g Fibre 6.6g


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