Spiced Lamb Pide Pockets with Mango Chutney
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
500 grams boneless lamb leg steaks, well trimmed
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander, cinnamon and ginger
¼ teaspoon ground cayenne pepper
sea salt
Chutney
1 cup thick plain yoghurt
½ cup mango chutney
2 tablespoons chopped coriander or mint
finely grated zest 1 lime
1 tablespoon lime juice
To serve
4 medium pide breads, warmed
mixed salad leaves
sliced tomato
METHOD
Lamb: Cut each lamb steak into 3 pieces. Place between two pieces of plastic wrap and pound out very thinly. Cut into large strips. Combine the remaining ingredients in a shallow dish. Add the meat and coat well with the paste. Marinate for 30 minutes or cover and refrigerate for 24 hours.
Chutney: Stir all the ingredients together in a bowl and season.
To cook: Heat a sauté pan with a tablespoon of olive oil until hot. Cook the lamb in small batches over a high heat for 1-2 minutes each side. It will cook very fast if the strips are thin.
Transfer to a bowl and cover to keep warm. Repeat with the remaining meat.
To serve: Halve the warm pita breads and stuff with lettuce, tomatoes, slices of lamb and a spoonful of mango chutney yoghurt.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.