Lamb Burritos with Tomato Salsa
Ingredients
- Ingredients
- 1 onion
- 5 Tomatoes
- 2 garlic cloves
- 2 Bok Choy
- 3 Tbsps olive oil
- 300 grams Ground lamb
- 3 Tbsps Lime juice
- salt
- peppers
- 2 stalks mint
- 4 Wheat tortillas
- 1 pinch sugar
Preparation steps
Peel the onion and chop. Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Peel and chop the garlic. Trim and rinse the baby bok choy. Cut the leaves off the bright stems and cut lengthwise into strips.
Heat 1 tablespoon oil in a pan and cook the ground lamb while stirring over high heat until crumbly. Add onion and half the garlic and cook 2 minutes at medium heat. Add half of the diced tomatoes and bok choy strips, season with 1 tablespoon lime juice, salt and pepper and cook for 2 minutes. Pull the pan from the heat. Rinse the mint, pat dry and cut half of the leaves into strips. Stir the mint strips into the minced lamb. Cover the bottom third only of the tortillas with green bok choy leaves and remaining mint leaves, then spread the ground lamb on top. Roll the tortillas up tight, put the seam facing down and cut into 3-4 pieces. Garnish to taste with fresh herbs. For the tomato salsa, mix the remaining diced tomatoes with the remaining garlic, 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt, pepper and sugar and serve with the tortillas.
