- 400g lean minced lamb
- 1 tablesp. rapeseed oil or olive oil
- 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
- 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
- 1 red chilli, sliced, deseeded if you wish
- 200mls pasatta
- 1 teasp. runny honey
- 1 teasp. ground cumin
- 1 teasp. sumac
- Salt and freshly ground black pepper
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Lamb and Salad Pittas
4 people
20 min
Nutrition per serving
-
kcal549kcal
-
protein29g
-
total fat28g
-
saturates10g
-
iron3.7mg
-
carbs47g
Ingredients
Dressing
- 1 teasp. soy sauce
- Juice of 1 lime
- 2 tablesp. sesame oil
- ½ teasp. cumin
- 1 teasp. sumac
Salad
- 1 large carrot, thinly sliced/grated
- ½ cucumber, deseeded and thinly sliced into lengths
- 4 scallions, trimmed and sliced
- 1 fresh red chilli, deseeded and finely chopped
- Handful of coriander leaves, roughly chopped
- Handful mint leaves, roughly chopped
To Serve
- 1 little gem lettuce
- 4 pitta pockets, natural/Greek style yogurt, sumac
Lamb Pittas
- 400g lean minced lamb
- 1 tablesp. rapeseed oil or olive oil
- 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
- 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
- 1 red chilli, sliced, deseeded if you wish
- 200mls pasatta
- 1 teasp. runny honey
- 1 teasp. ground cumin
- 1 teasp. sumac
- Salt and freshly ground black pepper
Salad and Dressing
Dressing
- 1 teasp. soy sauce
- Juice of 1 lime
- 2 tablesp. sesame oil
- ½ teasp. cumin
- 1 teasp. sumac
Salad
- 1 large carrot, thinly sliced/grated
- ½ cucumber, deseeded and thinly sliced into lengths
- 4 scallions, trimmed and sliced
- 1 fresh red chilli, deseeded and finely chopped
- Handful of coriander leaves, roughly chopped
- Handful mint leaves, roughly chopped
To Serve
- 1 little gem lettuce
- 4 pitta pockets, natural/Greek style yogurt, sumac
Method
Copy TextTo cook the mince: Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned.
Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.
To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.
To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.
To serve: Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac.
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Learn moreMethod
Copy TextTo cook the mince: Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned.
Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.
To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.
To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.
To serve: Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac.
Lamb and Salad Pittas
