Vegan lamb Kashmiri wrap with turmeric fries

Method Print recipe

1. In a large pan add the oil and heat.
2. Chop the onions, peppers, garlic, ginger, green and red chillies then add to the pan and cook slowly for 10-15 mins.
3. Add the tomato puree and cook out for 10-15 mins on a low heat.
4. Then add the spices - reserving half of the turmeric for the fries and cook out on a low heat for another 15-20 mins (you may need to add a little water to stop the spices from burning).
5. Then add the brown sugar, coconut, salt, tomato base and continue to cook for 5-6 mins.
6. Add the vegan lamb pieces and spinach and warm through.
7. Finish with chopped coriander (reserving some for garnish).
8. Cook the fries as per the manufacturers instructions and tumble with the remainder of the turmeric.
9. Warm the tortilla and pile in the fries and vegan lamb mix then roll and cut.
10. Serve with more coriander, a wedge of lemon and turmeric fries.