Mint and Mango Lamb Pitas Recipe
Prep Time:
10 minutes
Cook Time:
24 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon rapeseed oil
  • 1 onion, finely chopped
  • 1 teaspoon + 1 pinch granulated sugar, divided
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 pound ground lamb
  • 1 teaspoon + 1 pinch ground cumin, divided
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 ½ cups lamb stock
  • 2 tablespoons tomato puree
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup plain yogurt
  • ¼ cup fresh mint
  • 2 tablespoons chopped fresh cilantro
  • ½ lemon, juiced
  • 6 pita breads
  • ½ cup mango chutney
  • 1 cup diced fresh tomato
  • ¼ cup fresh whole cilantro, to serve
Directions
  1. Add the rapeseed oil to a frying pan and place it over medium heat.
  2. Add the onions to the pan and sauté for 1-2 minutes.
  3. Mix 1 teaspoon of sugar into the onions and sauté for another 3-4 minutes, until translucent.
  4. Add the garlic and ginger to the pan and fry for 1-2 minutes until fragrant.
  5. Add the ground lamb to the pan to brown for 4-5 minutes.
  6. Mix in 1 teaspoon of ground cumin, the coriander, turmeric, and chili powder.
  7. Add the lamb stock, tomato puree, and salt and pepper to the pan.
  8. Stir everything well and then leave the mixture to simmer for 15 minutes. When the time is up, remove the lamb mixture from the heat.
  9. Meanwhile, add the yogurt, mint, 2 tablespoons chopped cilantro, lemon juice, a pinch of cumin, and a pinch of sugar to a bowl, stirring to create the mint sauce.
  10. Slice the pita breads in half.
  11. To serve, fill the pita breads with a spoonful of mango chutney, a spoonful of the mint sauce, the lamb mixture, some fresh diced tomatoes, and some more cilantro.