![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanA quick glance into the fridge and the knowledge that I need to start using up perishables before Wednesday resulted in tonight's dinner:
In a frying pan, brown several cloves of garlic, a dash* of curry powder and a larger dash of cumin in a tablespoonful of olive oil. Add ground lamb and cook until no longer pink. At the last minute, add several shredded fresh mint leaves. In a bowl, mix several spoonfuls of nonfat plain yogurt and some minced celery, and a splash of fresh lime juice.
Pile lamb onto a whole wheat tortilla and dollop on the sauce. Wrap and eat. Remember the napkins!
A quick and easy recipe, perfect for one of those lazy, warm Sunday afternoons when you've been Industrious all morning and don't want to work any more. And it looks presentation-pretty, too! (it would look even prettier if I'd had any of the red pepper tortillas left...okay, who wants to come over for dinner and try that variation out?)
*as always, amounts are...not even approximate. I think it should be a teaspoon of each spice per quarter pound of lamb, but adjust to your own taste.
(and, while cleaning the kitchen, I said the hell with it and made a full batch of more traditional tzatziki to try on the salmon tomorrow...)
In a frying pan, brown several cloves of garlic, a dash* of curry powder and a larger dash of cumin in a tablespoonful of olive oil. Add ground lamb and cook until no longer pink. At the last minute, add several shredded fresh mint leaves. In a bowl, mix several spoonfuls of nonfat plain yogurt and some minced celery, and a splash of fresh lime juice.
Pile lamb onto a whole wheat tortilla and dollop on the sauce. Wrap and eat. Remember the napkins!
A quick and easy recipe, perfect for one of those lazy, warm Sunday afternoons when you've been Industrious all morning and don't want to work any more. And it looks presentation-pretty, too! (it would look even prettier if I'd had any of the red pepper tortillas left...okay, who wants to come over for dinner and try that variation out?)
*as always, amounts are...not even approximate. I think it should be a teaspoon of each spice per quarter pound of lamb, but adjust to your own taste.
(and, while cleaning the kitchen, I said the hell with it and made a full batch of more traditional tzatziki to try on the salmon tomorrow...)
