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Lamb In A Pita

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  Bulgur wheat 236 Milliliter (1 Cup, Uncooked)
  Boiling water 236 Milliliter (1 Cup)
  Extra light olive oil 1⁄2 Teaspoon
  Sesame seed oil 1 Dash
  Yellow onion 1 , peeled and finely chopped
  Garlic 3 Clove (15 gm), peeled, smashed and finely chopped
  Ground lamb leg 8 Ounce (227 Grams)
  Lamb stock/Beef stock 1 Cup (16 tbs)
  Fresh oregano leaves 1 Teaspoon, finely chopped
  Mango chutney 4 Teaspoon
  Cumin seed 2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Freshly ground salt 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon, mixed with 2 teaspoons water
  Water 2 Teaspoon
  Fresh parsley 30 Milliliter, finely chopped
  Strained yogurt 118 Milliliter (1/2 Cup)
  Whole wheat pita breads 4 , cut in half
  Chinese cabbage leaves 8

1) Take a small bowl and place bulgur in it.
2) Cover with water on top and let steep for 10 minutes.
3) In a large hot skillet, heat oil and sauté onion and garlic in it for about 4 minutes until the onion browns.
4) Stir in lamb and cook for about 4 minutes until completely browned.
5) Mix in 1 cup (236 ml) of the cooked bulgur, the stock, oregano, chutney, cumin seed, cayenne pepper, rosemary and salt and allow the mixture to come to a boil.
6) Lower the heat and simmer the mixture for 9 minutes.
7) Take it off from heat and bring to a boil after mixing in cornstarch slurry.
8) Cook the mixture for about 30 seconds and stir until thickened.
9) To a plate, transfer it and top with parsley.
10) Cool the mixture quickly by spreading it out before stirring in half of the yogurt.

11) Into the pita halves, spoon the lamb mixture and top each with a tablespoon (15 ml) of the remaining yogurt and then with a cabbage leaf.
12) Serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Lamb In A Pita Recipe