Trim the fat from 400 g (14 oz) lean lamb neck fillet, cut the meat across the grain into strips and toss in the marinade. Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Brush with a little olive oil, then cook the lamb strips in batches for 2–3 minutes or until tender, turning them often. Finely shred 170 g (6 oz) cos lettuce and mix with 1 thinly sliced red onion, 1 coarsely grated carrot and the juice of 1/2 lemon. Spoon into warmed pitta breads and add the lamb strips. Top with some of the yogurt and cucumber sauce, add a drizzle of hot chilli sauce if you like, and serve immediately.
Almonds are a source of fibre, vitamin E and several minerals. They are also high in fat, although most of it is unsaturated. * People in Hunza, a region in northern Kashmir, are famous for their long lives – and some have put this down to eating dried apricots. Whether true or not, dried apricots are a good source of fibre and iron and a useful source of vitamin A. * Couscous is low in fat and high in starchy carbohydrate. It scores low on the Glycaemic Index scale, which means that it breaks down slowly in the body, releasing energy gradually into the bloodstream. * There are over 30 varieties of mint, all containing oils that have antiseptic properties. Mint is also believed to relieve indigestion – peppermint tea made from fresh mint leaves is drunk throughout the Middle East as an aid to digestion.
B1, B6, B12, E, niacin, iron, zinc * B2 * C, folate, selenium