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Member recipe

Lamb in Pita

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Serves 1 - 6 Portions

Delicious pieces of lamb stuffed in pita bread pockets. Serves with any kind of fruity chutney (I recommend plum!) and enjoy!

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  • 1 1/2 cups plain yogurt
  • 3 garlic cloves, (2 of them pressed, 1 chopped finely and kept separate from the other 2)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 1/4 pounds boneless lamb sirloin, trimmed, cut into 1-inch cubes
  • 6 6-inch-diameter pita breads


    1. Put a strainer over a large bowl and line it with 2 layers of cheesecloth (don't let the strainer touch the bottom of the bowl). Spoon yogurt into strainer and let stand for 1 hour.
    2. Mix yogurt, the 2 pressed cloves of garlic and lemon juice in a small bowl. Set aside.
    3. Put the lamb pieces into a skillet or pan on medium to high heat on stove top, add coriander cumin and chopped garlic.
    4. Keep on heat until lamb is fully cooked, stirring often. Dispense onto serving dish.
    5. Cut open pita pockets, spoon the lamb into each pita. Add the yogurt and/or chutney and enjoy!

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