Feeling inspired? Try this gourmet recipe that works for either lunch or dinner!
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
500g lamb mince
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 tablespoons pine nuts
1⁄2 cup (125ml) chicken stock
1 tablespoon pomegranate molasses
2 tablespoons chopped fresh mint
Sea salt flakes
4 small Pitta pockets
Grated carrot, sliced red onion, fresh
coriander, hummus, Greek yoghurt and
harissa (or chilli sauce) to serve.
- Heat oil in a large frying pan over medium heat and add onion and garlic and cook, stirring, for 5 minutes or until softened.
- Increase heat to medium high heat and add lamb. Cook, stirring continuously, breaking up any large lumps with a wooden spoon, until mince is browned and crumbly. Add in spices and pine nuts and cook a further 1-2 minutes.
- Stir in stock, partially cover with a lid and reduce to low; simmer for 10 minutes. Remove lid and cook a further 5 minutes or until all the stock has evaporated. Once lamb is cooked, remove and stir through pomegranate molasses, mint and season to taste with salt.
- Cut each pitta pocket in half and ease the bread open to form a pocket. Toast pitta until lightly crisp but still soft enough to fill. Repeat with remaining pittas.
- To serve, open the pockets and spoon in a tablespoon of hummus, then add lamb. Top with grated carrot, onion, coriander and a dollop of yoghurt. Serve with harissa on the top or on the side.
Preparation: 20 minutes
Cooking time: 20 minutes
Makes 4 Servings