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 breads 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 stir-fry 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.

Serving Suggestions

Serve with a spoonful of greek style yoghurt or mayonnaise.