Hot harissa lamb in pitta pouches
- 4 wholemeal pitta breads
- 2 tbsp extra virgin olive oil
- 400 g (14 oz) boneless leg of lamb or neck fillet, trimmed of fat and thinly sliced
- 1 large garlic clove, crushed
- 1 tbsp finely chopped fresh root ginger
- 2 tsp harissa (hot chilli sauce)
- 4 tbsp roughly chopped fresh mint or coriander, or to taste
- 4 tbsp plain low-fat yogurt
- Cucumber salad
- 100 g (3½ oz) crisp green salad leaves, shredded
- ½ red onion, thinly sliced
- 7.5 cm (3 in) piece cucumber, diced
- juice of ½ lemon
- salt and pepper
Prep:20min › Cook:10min › Ready in:30min
- First prepare the salad and pitta. Combine the salad leaves, red onion and cucumber in a bowl. Sprinkle over the lemon juice, season with salt and pepper to taste and toss together. Using a sharp knife, split the pitta breads open down one side to make pouches. Set the salad and pitta aside.
- Preheat the grill to high. Heat a wok or heavy-based frying pan until really hot, then add the oil and swirl to coat the wok. Add the lamb, garlic and ginger, and stir-fry for 4–5 minutes or until lightly browned. Add the harissa and stir-fry for a further 2 minutes. Reduce the heat to very low and keep the lamb warm.
- Place the pitta on the rack of the grill pan and grill for 1 minute on each side or until warm. Meanwhile, increase the heat under the lamb, add the mint or coriander and toss together.
- Divide the lamb and salad among the warmed pitta pouches, top each serving with 1 tbsp yogurt and serve immediately.
Some more ideas
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.
Each serving provides
B1, B6, B12, E, niacin, zinc * C, folate, iron * B2, calcium, potassium