1 tablespoon olive oil
500 g (1 lb) minced lamb
1 red onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon chilli powder
1 teaspoon dried oregano
1 tablespoon tomato purée
75 g (3 oz) bulgar wheat
600 ml (1 pint) boiling beef stock
salt and pepper
8 large soft flour wraps
400 g (13 oz) hummus
1 cos lettuce, shredded
small handful of mint, finely chopped
½ cucumber, cut into strips 11:


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the mince and onion and fry, stirring and breaking up the mince with a wooden spoon, until it is evenly browned.
2.Stir in the ground spices, oregano and tomato purée, then season with a little salt and pepper.
3.Spoon the mixture into the slow cooker pot, add the bulgar wheat, then stir in the boiling stock. Cover with the lid and cook on low for 8-9 hours until the lamb is tender.
4.When ready to serve, warm the wraps in a dry frying pan or in the microwave according to the packet instructions, then spread each one with a little hummus.
5.Stir the mince mixture. Spoon it over the wraps, then top with the lettuce, mint and cucumber.
6.Fold in the top and bottom of each wrap, then roll it up tightly to enclose the filling. Cut the wraps in half and serve immediately.
7.FOR CHILLIED BEEF WRAPS, omit the lamb and fry 500 g (1 lb) minced beef with the onion as above.
8. Stir in the spices, oregano and tomato puree as above, adding 4-½ teaspoon crushed dried red chillies to taste. Cook and serve as above.

Leave a Reply

Your email address will not be published.