Instructions

1. Finely chop the onion, garlic and red pepper.
2. Heat the oil in pan and gently fry the onion until softened, then add the garlic and red pepper. Put a lid on and sauté for 5 minutes over low heat.
3. Add the herbs, tomato purée and chipotle, then gently stir for a couple of minutes.
4. Add the chopped tomatoes, gravy and stock.
5. Bring to the boil and cook over low heat for 10 minutes, then add the chickpeas and the lamb pieces Cook for another 5 minutes or so until the meat pieces have warmed through.
6. Add more stock gravy if the stew is getting too thick, but there shouldn’t be much liquid around the veggie and meat pieces.
7. Stir in the chopped herbs, just before serving.
8. Warm the tortilla warps, then add some lamb filling together with some salad leaves.
9. Scatter some black cumin seeds on top, then roll up and serve.