Medium Saucepan with Lid & Sieve (if you are cooking rice)
Large Frying Pan & Spatula
½tbsp Extra Virgin Olive Oil
500gLean Lamb Mince (Ground Lamb)
2Garlic ClovesFinely chopped
1Red ChilliFinely chopped (Remove Seeds if you don't want the heat)
1tsp Sea Salt
½tspBlack PepperFreshly ground
½tbsp Nigella Seeds
4Stems Cavolo Nero Washed, woody stems removed and then finely chopped
4Little Gem LettucesEnds trimmed, washed and patted dry
Serving Suggestions(Not Calculated in Nutrition Table)
Prepare your ingredients and get your equipment ready.
Get your brown rice into a saucepan of boiling water and cook as per package instructions. Use double the water to the amount of rice. Here, we are using 1 cup (185g) of rice and 2 cups (370ml) of boiling water.Once cooked, drain and fluff up with a fork. Place the rice back into the saucepan and pop the lid on to keep warm until you’re ready to serve.
Meanwhile, get the spiced lamb cookin’. In a large frying pan, add olive oil and heat for a minute. Then, add your lamb mince, breaking it up as it cooks. After 4 minutes of frying, the lamb should have released fat. I would say, if the fat is excessive, remove some of it with a spoon. You only want about a tablespoons worth left in the pan.
Now, add the cumin, turmeric and coriander to the pan. Stir to evenly distribute into the meat, and the spices become aromatic.
Add the garlic, chilli, dried mint, salt and pepper to the pan and cook for 1 minute.
Next, stir in the nigella seeds. And, finally, add the cavolo-nero and peas and warm through for another 2 minutes. By this point, the lamb should be brown, a little crispy even, and absolutely no pink bits should remain. And it should be tasty as hell!
Build your wraps. With little gem lettuce, I would pile up 1-2 tablespoons of rice, and the same again of lamb. I LOVE to sprinkle extra red chilli and feta over mine! I reckon 3-4 wraps is a good serving size per person, depending on how hungry you’re feeling. They’re surprisingly filling!