Lamb pitta pockets
2 tablesp oil mixed with 1 tablesp curry paste
450g lamb, loin or leg, cut into thin slices
2 peppers,deseeded and sliced
1 red onion, sliced
Mixed salad leaves
Juice of half a lemon
Salt and black pepper
4 pitta breads or french stick
Place the oil and curry paste in a large bowl, add the lamb and mix well together.
Heat a large frying pan and stir-fry the lamb for 2-3 mins. Add the peppers, onions, continue cooking and season.
Mix the salad leaves with a little extra oil and lemon juice.
Pile into the pitta bread. Top with the lamb slices plus the pepper and onion mixture.
Serve with a spoonful of greek style yoghurt or mayonnaise.