- 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
Lamb Pitta Pockets
4 people
10 min
Ingredients
Main
- 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
Method
Copy TextPlace 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.
The Quality Mark & You
Learn moreMethod
Copy TextPlace 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.
