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.
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