You’ll fall in love with this new barbecue idea – load up pita pockets with spicy lamb and a refreshing carrot salad.
Ingredients
- 1 red onion
- 1 bunch fresh coriander, leaves picked
- 500g lamb mince
- 3 garlic cloves, crushed
- 2 teaspoons hot Madras curry powder
- 2 1/2 teaspoons ground cumin
- 8 (250g) pita pockets
- 250g cherry tomatoes, halved
- 2 large carrots, peeled, and cut into matchsticks
- 1 1/2 tablespoons light flavour extra virgin olive oil
- 25g (1/4 cup) natural sliced almonds
- 1 teaspoon honey
- 2 tablespoons lemon juice
- Lemon wedges, to serve (optional)
Method
- Step 1Line a baking tray with baking paper. Grate half the onion. Thinly slice remainder. Set aside. Chop half the coriander. Combine mince, grated onion, two-thirds of the garlic, chopped coriander, curry powder and 1 tsp cumin in a bowl. Season.
- Step 2Use a sharp knife to open pita pockets without cutting all the way through. Divide lamb mixture among pockets. Press down to flatten. Transfer to tray.
- Step 3Place tomato, carrot, reserved onion and remaining coriander in a heatproof bowl. Heat oil in a non-stick frying pan over medium-high heat. Add almonds. Cook, stirring, for 1 minute or until golden. Add remaining cumin and garlic. Cook, stirring, for 30 seconds or until aromatic. Stir in the honey for 30 seconds or until almonds are coated. Remove from heat. Stir in lemon juice. Quickly pour over carrot mixture. Season. Set aside to allow flavours to develop.
- Step 4Meanwhile, preheat a barbecue on medium heat. Spray lamb pockets with olive oil. Cook in closed barbecue, turning, for 6-8 minutes or until charred and crisp. Season. 5 Serve lamb pockets with tomato salad and lemon wedges, if using.
- High fibre
- Low carb
- Lower gi
Nutrition
2157 kj
Energy
21g
Fat Total
5g
Saturated Fat
10g
Fibre
35g
Protein
42g
Carbs (total)
All nutrition values are per serve
Notes
Store any leftover coriander roots and stems wrapped in paper towel in a snap lock bag in the freezer for up to 1 month. They are perfect when finely chopped and added to curries and stir-fries.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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