Spiced Lamb in Pitta recipe
information
Preparation time: 20 min, plus 30 min chilling, Cooking time: 10 min, Cals per serving: 573
ingredients
1 small green pepper , deseeded and chopped
1/2 small onion, chopped
3 garlic cloves, chopped
2 tsp ground cumin
3 tbsp olive oil
1 tbsp chopped fresh mint
550 g (1 lb 4 oz) lean minced lamb
450 g (1 lb) very ripe tomatoes, chopped
2 tbsp chopped fresh flat-leaf parsley
4 large pitta breads
Greek yogurt and mint sprigs to serve
1/2 small onion, chopped
3 garlic cloves, chopped
2 tsp ground cumin
3 tbsp olive oil
1 tbsp chopped fresh mint
550 g (1 lb 4 oz) lean minced lamb
450 g (1 lb) very ripe tomatoes, chopped
2 tbsp chopped fresh flat-leaf parsley
4 large pitta breads
Greek yogurt and mint sprigs to serve
method
1. Pulse the pepper in a food processor with the onion, garlic, cumin and olive oil to form a coarse paste. Add the chopped mint. Mix together this paste and the lamb; season and shape into 16 patties. Chill for 30 minutes. Barbecue or grill for 4 to 5 minutes on each side.
2. Chop the tomatoes, stir in the parsley and season with salt and pepper. Warm the pitta bread, wrap into a cone and secure with a cocktail stick. Fill each pitta with four patties, a drizzle of yogurt and a mint sprig and serve with the tomatoes on the side.
Freezing: Complete to the end of step 1, but do not barbecue or grill. Place the patties on a tray to freeze, then pack.
To use: Thaw at cool room temperature for 4 hours. Complete the recipe.
2. Chop the tomatoes, stir in the parsley and season with salt and pepper. Warm the pitta bread, wrap into a cone and secure with a cocktail stick. Fill each pitta with four patties, a drizzle of yogurt and a mint sprig and serve with the tomatoes on the side.
Freezing: Complete to the end of step 1, but do not barbecue or grill. Place the patties on a tray to freeze, then pack.
To use: Thaw at cool room temperature for 4 hours. Complete the recipe.
serving amount
serves: 4
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