Delicious warmly spiced left over roast meat diced into steak bites, sautéed in butter and tossed in a few yet extremely flavorful ingredients and served on wraps with labneh and fresh greens. All ready in under 30 minutes.
fresh salad greens and herbs for servingavocado, pomegranate and lemon slices. All optional but suggested on the side for family to choose.
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Instructions
Cut the left over roast meat into cubes.
Peel and mince the garlic cloves and slice the cherry tomatoes in half.
Heat a large non stick pan and add the olive oil. Let if heat for a few second and add the butter to melt into the oil.
Add the cubed beef and mix with the oil coating it all.
Once the cubed beef has taken on a little color (2 to 3 minutes) move it to the side and add about a teaspoon of olive oil with the garlic. Let it cook for a couple of seconds without burning and then fold it into the beef cubes. Push the whole lot to the side and add the cherry tomatoes. Season and leave soften for a couple of seconds.
Add the tomato paste and gently fold it all into the meat giving it a couple of seconds to cook into the spices before adding the curry paste.
Add a dash of water (about 4 tablespoons) and the baby spinach. Turn the heat off and let the spinach wilt in the heat of the rest of the food.
Dry toast (in a dry pan without oil or butter) heat a pan and toast the wraps on both sides for a couple of seconds each.
Spread the base of the wrap with labneh followed by beef sauce cubes, and serve with a load of fresh greens, avocado, pomegranate and more labneh and beef.
Notes
Note 1 - MeatThis is an estimate of the amount of meat left over so please use it as a guideline and follow the rest of the recipe. Note 2 - Tomato PasteFor maximum flavor add it in the beginning without any liquids and give it a chance to develop flavor with the spices.