Lamb fajitas

¼ cucumber
8 spring onions
1 carrot
1 lemon
1 x 5ml spoon mint
120ml natural yogurt
¼ x 5ml spoon chilli powder
225g lean lamb neck fillet or lamb leg steaks
2 x 5ml spoon Fajita seasoning
100g baby spinach leaves
4 x flour tortillas

2 x knives, 2 x chopping boards, measuring jug, grater, zester, peeler, measuring spoons, small mixing bowl, non-stick frying pan or wok, mixing spoon, serving plates.

1. Prepare the ingredients:
• slice the cucumber;
• finely slice 2 spring onions;
• roughly chop 6 spring onions;
• peel and grate the carrot;
• zest and juice the lemon;
• roughly chop the mint.
2. Mix the natural yogurt, cucumber, finely chopped spring onions, cucumber, chilli powder and fresh mint in a bowl and set aside.
3. Using a clean knife and chopping board cut the lamb neck fillet or leg steaks into thin strips.
4. Dry fry the lamb strips in a non-stick frying pan or wok for 5-6 minutes.
5. Add the fajita seasoning and cook for a further 1-2 minutes.
6. Add the carrot, roughly chopped spring onions, lemon zest and juice.
7. Remove from the heat and stir in the baby spinach leaves.
8. Divide the mixture evenly between the 4 flour tortillas.
9. Place a spoonful of yogurt mixture on top before rolling up the flour tortillas.

These can be served with a large pile of mixed salad leaves.

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