Sealed in an airtight container in the refrigerator, the chutney will keep for up to a week.
INGREDIENTS
1lb minced beef
2 cloves garlic, crushed
1 inch ginger, finely grated
1 tsp garam masala
1 tsp cinnamon
1 tsp cumin
1 tsp allspice
2 green chillies, finely chopped
1-2 tbsp chopped coriander
salt to taste
oil for frying
3 Mediterranean wraps or lavash flat bread, cut in half
Coriander and walnut chutney
225g fresh coriander leaves
10-12 hot green chillies, deseeded
2-3 garlic cloves, peeled
25g walnuts
25g raisins
25g sugar
4 lemons juiced
salt
Rocket and yoghurt to serve
Recipe continues
METHOD
Combine all the ingredients thoroughly in a large bowl, cover and leave to marinate for up to an hour or overnight.
Shape the mixture into 8-10 torpedos. Brush them with oil and shallow fry or cook on a griddle until brown and cooked to your liking. Assemble the wraps using half of a Mediterranean wrap for each torpedo.
Before rolling them up, drizzle with coriander and walnut chutney and add a few rocket leaves and a dollop of yoghurt.
You can vary this recipe using any salad, e.g. tabouleh, or mixed leaves with any dip, salsa or ketchup of your choice.
To make the chutney:
Roughly chop the coriander, chillies, garlic, walnuts and raisins. Put in a food processor and pulse a few times. Make sure the mixture turns in to a paste.
Dissolve the sugar in the lemon juice or vinegar, add to the coriander/walnut mixture then season with salt to taste.