Kati-style beef wraps

Spray a wide non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the beef and onion and stir-fry for 5 minutes or until the beef is browned, then drain off any fat.

Reduce the heat to medium, add the ginger, garlic and curry powder and stir-fry for a few minutes. Stir in the tomatoes and peppers and stir-fry for 6-8 minutes or until the tomatoes have softened and the mixture has thickened. Season to taste, cover and keep warm.

Meanwhile, whisk the eggs in a large measuring jug, stir in the cumin seeds and most of the coriander and season lightly.

Spray a non-stick frying pan (about 20cm across) with low-calorie cooking spray and place over a medium heat. Stir in around one-quarter of the egg mixture, tilting the pan to coat the base, and cook for 2-3 minutes or until it's set on the bottom. Flip over and cook for a further minute. Carefully slide the omelette onto a warm plate, cover with foil and repeat to make 4 omelettes.

Stir the lime juice and half of the zest into the yogurt.

To assemble the kati rolls, spoon the beef mixture down the centre of each omelette, drizzle with the lime yogurt and scatter over a little more zest and coriander. Fold the sides in to enclose the filling, then scatter over the rest of the lime zest and coriander and serve with lime wedges and salad.