The Lamb Wrap

• 700g Lamb Shoulder
• 1 onion
• 12 mini leaf-stalk carrots
• 150g cherry tomatoes
• 400g small Ratte potatoes
• 20g tomato purée
• 1 bouquet garni
• 1/3 tsp garlic purée
• 2 dessert spoons olive oil
• Salt, pepper

Cut the meat into 4cm long cubes.

Peel and thinly slice the onion.

Carefully wash the carrots (do not peel them). Carefully wash the potatoes (do not peel them) and cut them in half if they are too big.

Heat the oil in the pressure cooker. Brown the meat.

Pour 25cl water to deglaze it. Collect the cooking juices.

Add the tomato purée and stir. Add all the vegetables.

Add the bouquet garni and the garlic purée. Season with salt and pepper.

Close the pressure cooker and leave to cook for 10 minutes when the valve starts whistling.

Take the wraps, spread the sauce on them to soften them a bit. Add the mixture and roll them tightly.

Eat immediately.