spiced lamb in toasted pitta
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g minced lamb
- 1 onionvery finely chopped
- 2 cloves garlicfinely chopped
- 1 tbsp flat-leaf parsleychopped
- 50g pine nutstoasted and ground
- 1 tsp lemon juice
- 4 large pitta breads
- 1 tbsp olive oil
- from 3 pods cardamom seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 cloves
- 1 tsp ground allspice
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- a pinch freshly grated nutmeg
- 1/2 tsp chilli powder
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
To make the baharat spice, grind the cardamom, coriander and cumin seeds and the cloves to a powder in a pestle and mortar or spice grinder. Tip into a bowl and mix in the remaining spices. Store in a jar until needed.
step 2
Put the minced lamb into a bowl and add the onion, garlic, 1 salt, 2 tsp of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands to squelch and squeeze everything together.
step 3
Slice the pitta breads open and divide the lamb mixture between them, flattening the mixture to a thickness of 1-2cm. Close the pittas and push down so that the meat is fully covered by the bread. Heat a griddle pan over a medium heat and add the oil. Gently fry the pitta sandwiches on both sides until the pitta is nicely toasted and the meat inside is cooked through. Stick a skewer in the middle to check – it should be piping hot.
step 4
Serve with a simple salad of tomato wedges, red onion and flat-leaf parsley dressed with olive oil and lemon juice.
