Ingredients

• 4 teaspoons olive oil
• 3/4 cup chopped carrot
• 1/2 cup chopped onion
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1 1/2 teaspoons kosher salt, divided
• pepper
• 1 1/4 lbs boneless lamb, cut into 3/4 inch cubes
• 2 cups cooked basmati rice, warm
• 1/2 cup plain yogurt
• 1/2 cup mango chutney
• 1/4 cup sliced green onion
• 1/4 cup chopped peanuts
• 4 10-inch flour tortillas (I use spinach flavored)

Instructions

1. In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.

2. Add the next 5 ingredients and 1/2 teaspoon kosher salt.

3. Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.

4. Clean skillet and return to stove.

5. Add 2 teaspoons of olive oil over high heat.

6. Add the lamb and 1 teaspoon kosher salt and pepper to taste.

7. Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.

8. Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.

9. Spoon filling mixture onto tortillas and roll-up/wrap.