Chilli Lamb Burritos
300 g (10.5 oz) cooked lean Scotch roast lamb, shredded or cut into fine strips
6 red chillies, finely sliced
100 g (3.5 oz) caster sugar
Juice of 1 lime
3 tomatoes, chopped
1 tsp cumin seeds
4 soft tortillas
Assorted salad leaves
Half cucumber, thinly sliced
- Place the chillies, sugar, lime juice and 4 tbsp cold water in a small saucepan. Gently cook, stirring, until the sugar has dissolved then simmer for 5 minutes.
- Stir in the chopped tomatoes and cumin seed and simmer for a further 10-15 minutes or until the mixture becomes thick and jam like. Leave to cool.
- Place the tortillas on a board and evenly scatter on the salad leaves and sliced cucumber. Top with the lamb.
- Spoon the chilli relish over the lamb, roll up the tortillas and wrap in a napkin.
Make the chilli jam ahead and store in a container in the fridge. These tortillas taste good filled with cooked pork and beef too and bulk out with avocado and spring onions…
A light lunch that will hit the spot! Make the chilli jam ahead if preferred and cool the whole experience down with a dollop of yoghurt.