Lebanese Lamb Rolls
|Onion||1 , chopped|
|Minced lamb||1 Pound (500 Grams)|
|Aubergine||1 Small, cubed|
|Ground allspice||2 Teaspoon|
|Chili sauce||1 Teaspoon|
|Red wine||3 Tablespoon|
|Canned tomatoes||14 Ounce, mashed (440 Grams, Undrained)|
|Pine nuts||3 Tablespoon, toasted|
|Pita bread rounds||4 Large|
|Lettuce leaves||4 , shredded|
|Carrot||1 , peeled and grated|
1. Heat oil in a large frying pan and cook onion for 3-4 minutes or until softened. Add lamb and cook over a medium high heat for 5 minutes longer or until brown. Stir in aubergine, allspice, chilli sauce, wine, tomatoes and sultanas. Bring to the boil, then reduce heat and simmer for 5 minutes or until sauce has reduced and thickened slightly. Stir in pine nuts.
2. Heat pitta breads in oven for 5 minutes or until heated through but not crisp. Spread with lamb mixture, top with lettuce and carrot, and roll up. Serve immediately.