- You are here:
- goodtoknow
- Recipes
- Pittas stuffed with chilli-lamb
Pittas stuffed with chilli-lamb
Average rating:
Spicy harissa sauce is paired brilliantly with a quick and healthy homemade hummus and nutty-tasting wholemeal pittas
-
Serves: 4
-
Prep time: 15 mins
-
Cooking time: 10 mins
-
Skill level: Easy peasy
Ingredients
Vegetarian? Char-grilled veggies make a very good alternative to lamb - try a mixture of courgettes, aubergine and plum tomatoes.
- 1 tbsp olive oil
- 4 lean, boneless lamb leg or chump steaks, sliced
- 1 tbsp harissa
- 1 tbsp tomato purée
- Juice of 1 lime
- 400g can drained chickpeas
- 1 tbsp olive oil
- 1 tbsp roughly chopped coriander
- 4 wholemeal pitta breads
- 6 iceberg lettuce leaves, shredded
Method
- Heat the oil in a frying pan. Mix the lamb and harissa together and fry for 3-4 mins on each side until nicely browned but still slightly pink in the centre. Stir in the tomato puree and lime juice.
- Meanwhile blend the chickpeas, olive oil and 3tbsp of water in a food processor (or using a hand-held blender) until soft and smooth. Stir in the chopped coriander and season to taste.
- Split open the pittas and fill with lettuce, add lamb to each and top with a spoonful of the coriander hummus. Serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
