Indian Lamb Wraps - cooking recipe

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)

Preparation

In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.
Add the next 5 ingredients and 1/2 teaspoon kosher salt.
Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.
Clean skillet and return to stove.
Add 2 teaspoons of olive oil over high heat.
Add the lamb and 1 teaspoon kosher salt and pepper to taste.
Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.
Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.
Spoon filling mixture onto tortillas and roll-up/wrap.