Warm pitta bread stuffed with spicy lamb and crisp salad makes a quick and tasty light lunch. In this North African-style recipe, lean lamb is stir-fried with garlic, ginger, harissa and mint for an exciting authentic flavour.
If you can't get North African harissa, use another chilli sauce, or a few drops of Tabasco sauce. Or, if you think these may be too spicy, use 2 tsp sun-dried tomato paste instead. * Chickpeas are a great addition to these pouches. Use only 250 g (8 1/2 oz) lamb and add a can of chickpeas, about 400 g, drained and rinsed, with the harissa in step 2. Alternatively, for a vegetarian version, omit the lamb altogether and stir-fry the garlic and ginger with the chickpeas, then add the harissa and mint. Spread the insides of the pittas with hummus before putting in the filling. * In place of pitta bread, wrap the lamb and salad in warmed flour tortillas or Californian flat bread. To warm these, wrap them, stacked together, in foil and heat in a 180°C (350°F, gas mark 4) oven for 4–5 minutes, or according to the packet instructions.
Each 100 g (3 1/2 oz) serving of lamb provides over 50% of the adult RNI for zinc, a mineral that is vital for normal growth, reproduction and immunity. Zinc is also involved in the release of insulin from the pancreas, which controls blood sugar levels. * Weight for weight, wholemeal pitta bread contains more than twice as much fibre as white pitta, and also provides higher levels of B vitamins. * Sprinkling the salad with lemon juice not only adds a fresh, zingy flavour but also boosts the vitamin C content of this dish. With the natural fat in the lamb, there is no need to use an oily dressing.
B1, B6, B12, E, niacin, zinc * C, folate, iron * B2, calcium, potassium