Lamb and Salad Pittas
400g lean minced lamb
1 tablesp. rapeseed oil or olive oil
3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
1 red chilli, sliced, deseeded if you wish
1 teasp. runny honey
1 teasp. ground cumin
1 teasp. sumac
Salt and freshly ground black pepper
Salad and dressing
1 teasp. soy sauce
Juice of 1 lime
2 tablesp. sesame oil
½ teasp. cumin
1 teasp. sumac
1 large carrot, thinly sliced/grated
½ cucumber, deseeded and thinly sliced into lengths
4 scallions, trimmed and sliced
1 fresh red chilli, deseeded and finely chopped
Handful of coriander leaves, roughly chopped
Handful mint leaves, roughly chopped
1 little gem lettuce
4 pitta pockets, natural/Greek style yogurt, sumac
To cook the mince: Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned.
Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.
To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.
To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.
To serve: Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac.