Lamb In A Pita Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Interest GroupQuick
Ingredients
| Bulgur wheat | 1 Cup (16 tbs), uncooked | |
| Boiling water | 1 Cup (16 tbs) | |
| Extra-light olive oil - 1/2 teaspoon, with a dash of sesame oil (2.5 ml) | ||
| Yellow onion | 1 | |
| Garlic | 3 Clove (5gm), peeled | |
| Ground lamb | 8 Ounce | |
| Lamb or beef stock - 1 cup | ||
| Oregano leaves | 1 Teaspoon, finely chopped | |
| Mango chutney | 4 Teaspoon | |
| Cumin seed | 2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Yogurt | 1/2 Cup (16 tbs), strained | |
| Whole wheat pita breads - 4, cut in half | ||
| Chinese cabbage leaves - 8 | ||
Directions
MAKING
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.
SERVING
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.
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.
SERVING
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.
Chef
