Enchiladas
Time of preparation: 30 Minutes
Time of cooking: 30 Minutes
Ingredients:
| Minced meat (boiled) | 2 cups |
| Tomato Paste | ½ cup |
| Ketchup | 3 to 4 table spoon |
| Tabasco | 2 to 3 tea spoon |
| Coriander leaves (chopped) | 2 tea spoons |
| Onion (chopped) | 1 medium |
| Garlic (chopped) | 2 cloves |
| Cumin Seed | ½ tea spoon |
| Tortillas | 4 to 5 |
| Cheddar Cheese (grated) | 5 to 6 table spoons |
| Mozzarella Cheese (grated) | ½ cup |
| Salt & Black pepper | To taste |
Steps:
| 1. Sauté onion, cumin seed & garlic on a pan. |
| 2. Add the minced meat and stir in the remaining spices and the sauces. |
| 3. Wrap the tortillas with the gravy and place in a baking dish. |
| 4. Pour some gravy over the tortilla wraps and cover with cheese. |
| 5. Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season with black pepper. |
