Lamb pitta pockets 

• 2 tablesp oil mixed with 1 tablesp curry paste
• 450g lamb, loin or leg, cut into thin slices
• 2 peppers,deseeded and sliced
• 1 red onion, sliced
• Mixed salad leaves
• Juice of half a lemon
• Salt and black pepper
• 4 pitta bread or french stick

Place the oil and curry paste in a large bowl, add the Lamb and mix well together. Heat a large frying pan and stirfry the lamb for 2-3 mins. Add the peppers, onions, continue cooking and season. Mix the salad leaves with a little extra oil and lemon juice. Pile into the pitta bread. Top with the lamb slices plus the pepper and onion mixture.