SPICY LAMB PITTA POCKET

This is a recipe that keeps on giving: it makes a delicious hot dinner and the chilled leftovers are equally tasty. It’s a great one to make if you know that you’ll be dining al desko the following day, which I often am. Since the recipe serves two, you could eat it hot as a solo dinner and enjoy the chilled leftovers for your lunch the next day.

SERVES 2

PREP TIME: 10 MIN

COOK TIME: 25 MIN

1 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, crushed

½ chilli, finely chopped

1 tsp paprika

1 tsp turmeric

1 tbsp cumin

1 tbsp ground coriander

450g lamb mince

salt and pepper

4 tbsp natural yoghurt

½ cucumber, peeled, deseeded and diced

2 wholemeal pittas

2 tomatoes, chopped

a handful of fresh herbs, chopped (coriander, mint or parsley)

PROTEIN 68G

FAT (SATURATED) 38G (15.9G)

CARB 51G

FIBRE 7.5G

CAL 839

Heat the oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes. Add the garlic, chilli and spices and cook for 4 minutes. Stir frequently and add a splash of water if the pan gets dry. Stir in the mince and cook for 15 minutes, until the lamb is cooked through. Season to taste.

Meanwhile, mix the yoghurt and cucumber in a small bowl.

When you are ready to serve, toast the pittas on both sides. Split open and stuff with the spicy mince. Top with the yoghurt, tomatoes and herbs and serve.