Indian Spiced Beef Wraps with Yoghurt & Fresh Coriander

Heat vegetable oil in a large frying pan over medium heat. Add chopped red onion and garlic, sauté until they start to soften.

Add beef mince to the pan and cook until browned, breaking it up with a spoon. Stir in tomato paste and Madras paste, cook for another 2 minutes.

In a separate pot, bring water to boil and cook chopped potatoes until tender, about 10 minutes. Drain and set aside.

Blanch green beans in boiling water for 2 minutes, then rinse with cold water to stop the cooking process. Set aside.

Add cooked potatoes and green beans to the beef mixture, stir well to combine everything. Cook for another 3 minutes, allowing the flavors to meld.

Warm flour tortillas in the microwave for 10 seconds or on a dry skillet over medium heat for about 20 seconds per side.

Place a portion of the beef and vegetable mixture onto each tortilla, add a dollop of yoghurt and sprinkle with freshly chopped coriander. Fold to form wraps.