Hot Chili Lamb in Pita Pockets
How yummy is this? Thin lamb slices are stir-fried with such lovely flavorings as garlic, ginger, mint, and a little hot sauce, then served inside toasty pita pockets. This is hands-on food at its best!
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 4 whole-wheat pita breads
- 2 tbsp extra virgin olive oil
- 14 oz boneless leg of lamb or neck fillet trimmed of fat and thinly sliced
- 1 large garlic clove crushed
- 1 tbsp fresh gingerroot finely chopped
- 2 tbsp harissa (hot chili sauce)
- 4 tbsp fresh mint or cilantro (or to taste), roughly chopped
- 4 tbsp plain low-fat yogurt
- Cucumber Salad
- 1/2 cup crisp green salad leaves shredded
- 1/2 red onion thinly sliced
- 1 (3-inch) piece cucumber diced
- Juice of 1/2 lemon
- Salt and pepper
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Prepare the salad and pitas: Combine the salad leaves, red onion, and cucumber in a bowl. Sprinkle with lemon juice, season with salt and pepper to taste, and toss together. Using a sharp knife, split the pita breads open down one side to make pouches. Set the salad and pitas aside.
- Preheat broiler to high. Heat a wok or heavy frying pan until very hot, then add the oil and swirl to coat the wok. Add the lamb, garlic, and ginger, and stir-fry for 4 to 5 minutes or until lightly browned. Add the harissa and stir-fry for another 2 minutes. Reduce heat to very low and keep the lamb warm.
- Place a pita on the rack of the broiler pan and broil for 1 minute on each side or until warm. Meanwhile, increase the heat under the lamb, add the mint or cilantro and toss together.
- Divide the lamb and salad among the warmed pitas, top each serving with a tablespoon of yogurt, and serve immediately.
