Lebanese Lamb Rolls Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Minced | 500 Gram | |
| Aubergine | 1 Small, cubed | |
| Ground allspice | 2 Teaspoon | |
| Chilli sauce | 1 Teaspoon | |
| Red wine | 3 Tablespoon | |
| Canned tomatoes | 440 Gram, undrained | |
| Sultanas | 4 Tablespoon | |
| Pine nuts | 3 Tablespoon, toasted | |
| 4 large pitta bread rounds | ||
| Lettuce leaves | 4 , shredded | |
| 1 carrot, peeled and grated | ||
Directions
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.
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.
Chef
