300 g (10 oz) thin-cut beef frying steak, thinly sliced
1 small onion, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon ground coriander
2 tablespoons olive oil
1 red onion, cut into slim wedges
2 soft brown chapattis
2 tablespoons lime pickle
2 handfuls of salad leaves
salt and pepper
Place the beef, sliced onion, spices and 1 tablespoon of the oil in a bowl and toss well to coat, then season.
Heat the remaining oil in a frying pan, add the red onion wedges and cook over a medium heat for 2–3 minutes until softened. Add the beef and sliced onion and cook for 1–2 minutes on each side until golden and cooked through.
Warm the chapattis according to the packet instructions. Spoon the beef and onions on to one side of each and top with the lime pickle and salad leaves, then fold over to enclose the filling and serve.