Home » Lamb Recipes » Spiced lamb pitta pockets
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Equipment
- Chopping board
- knife
- garlic crusher
- weighing scales
- measuring spoons
- garlic crusher
- Large non-stick frying pan
- Mixing spoon
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lamb mince
- 1 Garlic clove
- 1 Red chilli
- 6 Spring onions
- 1 x 15 ml (1 tbsp) Fresh mint
- 1 x 15 ml (1 tbsp) Fresh coriander
- 1 x 15 ml (1 tbsp) Medium curry powder
- 8 Mini wholemeal pitta pockets
- 2 x 5 ml (2 tsp) Mango chutney
To serve:
- Lettuce leaves
- Extra mango chutney
- Natural yogurt with a little chopped fresh mint
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Method
- Peel and crush the garlic. Remove the top of the chilli, cut in half lengthways, deseed and slice.
- Remove the root and skin from the spring onions and finely slice.
- Chop the mint and coriander.
- Heat a large non-stick frying pan and dry fry the lamb mince with the curry powder, garlic and chilli for 20 minutes until the mince is cooked. Stir continuously.
- Toast the mini pitta pockets and cut in half.
- Add the mango chutney, mint, coriander and spring onions to the mince and stir through.
- Spoon the mince mixture into the toasted pitta pockets and add the lettuce leaves.
- Serve with extra mango chutney and a little natural yogurt with mint.