Carefully remove the leaves from the lettuce once by one, peeling gently so that each leaf stays in one piece.
Taking one leaf a time, gently shake off any excess water and place on a towel or some kitchen paper to allow them to dry.
Place a few leaves at a time into a sieve, wash gently under a running tap.
In a pan heat the coconut oil over a medium heat.
Add in the mince and allow to brown.
Add in the carrots (included grated), ginger, spring onion tops, and half the bone broth. Stir to combine the ingredients.
Add in the tamarind, ginger and apple cider vinegar and stir again.
Cover with a lid and allow to simmer for 15- 20 minutes, stirring occasionally.
If the bone broth starts to reduce, add in the rest of the bone broth.
Once the meat has cooked through taste; if desired you can add in extra sweetener.
When ready, serve straight from the pan – scooping small amounts into lettuce cups and eating like you would a tortilla wrap.Ensure there are plenty of kitchen towels on hand as it can get a little messy!