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Spiced lamb in wholemeal pittas

Pile lamb into pitta pockets for a moreish meal.

Ingredients

  • 1 tsp cumin seeds
  • 1 tbsp oil
  • 1 red onion, thinly sliced
  • 200g cooked lamb, sliced thinly
  • 3 tomatoes, chopped
  • ½ tsp paprika
  • ½ tsp chilli powder
  • 2 wholemeal pitta breads
  • 120g bag crispy mix salad
  • For the yogurt dressing
  • 200g natural Greek yogurt
  • salt and pepper
  • ½ cucumber, finely diced
  • juice of ½ lemon
  • ½ tsp dried mint or 1 tbsp fresh mint
  • 2 tbsp mayonnaise

Method

  1. Heat a frying pan and add the cumin seeds, toasting for about 30 seconds. Add the oil and onion. Cook for a few minutes until it starts to soften, then add the cooked lamb, tomatoes and remaining spices. Cook for a few minutes until the tomatoes are softened and the lamb is heated right through.
  2. Meanwhile, toast pitta bread and split. Mix together the dressing ingredients in a bowl.
  3. To serve, stuff pittas with salad, spoon in some lamb and tomatoes, and drizzle over the yogurt dressing.

Goes well with...

Casillero del Diablo Shiraz Rosé

Casillero del Diablo Shiraz Rosé

"A dry Rosé packed with forest fruits & a dash of spice. Fruity with a crisp finish"

Perfect with..."Great on its own or ideal with prawns or cold chicken"

Grape:
Shiraz
Country:
Chile
Price:
£7 - £10
Decanter World Wine Awards 2011 CommendedInternational Wine Challenge 2011 Commended
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2 Serves 2 people
10 Preparation time of 10 mins
10 Cooktime for 10 mins

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