Curried veal wraps

I picked up a tray of diced veal the other day on special. A couple days from the best before, see. I was originally intending on a curry, but today I realised I couldn't be bothered. Something I didn't need to simmer for a hour or so would be better.

Ingredients:

300 g diced veal
4 tortillas or large chapattis, warmed
2 tomatoes, diced, seasoned with sea salt and freshly ground black pepper
2 cloves garlic, sliced
1 large onion, sliced
1 lump ginger, diced
1 tsp coriander seeds, ground
1 tsp chilli powder
1 tsp turmeric powder
1 tsp sweet paprika
1/2 tsp cumin seeds, ground
4 cloves, ground
freshly ground black pepper
peanut oil
yoghurt, to serve

A few hours before cooking, put the veal, all the ground spices and some freshly ground black pepper in a zip lock bag. Shake to cover the meat evenly and then refrigerate.

Heat oil in a fry pan over a medium low flame. Fry the onion, garlic and ginger until they begin to soften. Add the tomato. Stir and fry until tomato has softened. Add the seasoned veal. Stir and fry until veal is cooked medium rare. Spoon into tortillas. Add a couple of spoonfuls of yoghurt.