- Heat a large, wide based deep pan with a little olive oil and add the diced chilli, onion, ginger and garlic and sauté gently for 3-4 minutes until softened.
- Next add in the minced beef and continue to cook, stirring occasionally until the beef is browned all over.
- Season lightly with a little salt and pepper.
- Add in the chilli powder, curry powder and soy sauce and reduce the heat to a very gentle simmer.
- Cover the pan with a tightly fitting lid and continue to cook for 15-18 minutes, stirring occasionally.
- Add in the chopped coriander.
- Wash and dry the lettuce leaves and drain on a clean dry cloth.
- Arrange the lettuce leaves on a large serving platter and fill with some of the chilli beef mixture.
- Garnish with the diced tomato and natural yogurt.
Crispy Chilli Potato wedges
- Pre-heat oven to 190°C/375°F/ Gas Mark 5.
- Place the potato wedges in a large bowl, drizzle with the oil, add the chilli powder and season with a little salt and pepper.
- Mix together ensuring the potatoes are well coated and place on a baking tray lined with parchment. Bake for 35-40 minutes until crispy and well cooked through to the centre.
Top Tip Leftover meat mix can be mixed into some hot pasta the next day to make a tasty pasta meal or alternatively can be piled high onto a baked potato with some yoghurt or crème fraiche for a healthy lunch.
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