Heat oil in a frying pan and cook sliced onion until soft.
Add the lamb strips and fry for 3 to 4 minutes.
Stir in tomato, curry powder, and yoghurt, simmer briefly, then keep warm.
Whisk flour, egg, and milk in a bowl until the batter reaches the consistency of cream.
Heat oil in a pan and wipe away the excess.
Pour batter into the pan and cook until golden-brown on both sides.
Mix the salsa ingredients in a separate bowl and season with salt and pepper.
Fill the pancake with lamb, roll it up, and top with salsa and extra yoghurt.