Spicy Lamb Pitta Pocket
Feb 04, 2025This is a recipe that keeps on giving: it makes a delicious hot dinner and the chilled leftovers are equally tasty. It’s a great one to make if you know that you’ll be dining al desko the following day, which I often am. Since the recipe serves two, you could eat it hot as a solo dinner and enjoy the chilled leftovers for your lunch the next day. All you need is access to a fridge (for storage) and a toaster (for a hot pitta) and your ‘leftovers lunch’ suddenly becomes a lot more interesting.
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- ½ chilli, finely chopped
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp cumin
- 1 tbsp ground coriander
- 450g lamb mince
- salt and pepper
- 4 tbsp natural yoghurt
- ½ cucumber, peeled, deseeded and diced
- 2 wholemeal pittas
- 2 tomatoes, chopped
- a handful of fresh herbs, chopped (coriander, mint or parsley)
Method:
- Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes. Add the garlic, chilli and spices and cook for 4 minutes. Stir frequently and add a splash of water if the pan gets dry. Stir in the mince and cook for 15 minutes, until the lamb is cooked through. Season to taste.
- Meanwhile, mix the yoghurt and cucumber in a small bowl.
- When you are ready to serve, toast the pittas on both sides. Split open and stuff with the spicy mince. Top with the tomatoes and herbs and serve without delay.
