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Lamb in Pita

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  • Preparation and cooking time
    • Total time
    • 1 hour of straining time for yogurt
  • Easy
  • Makes Portions
Delicious pieces of lamb stuffed in pita bread pockets. Serves with any kind of fruity chutney (I recommend plum!) and enjoy!


  • 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


  • STEP 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.
  • STEP 2
    Mix yogurt, the 2 pressed cloves of garlic and lemon juice in a small bowl. Set aside.
  • STEP 3
    Put the lamb pieces into a skillet or pan on medium to high heat on stove top, add coriander cumin and chopped garlic.
  • STEP 4
    Keep on heat until lamb is fully cooked, stirring often. Dispense onto serving dish.
  • STEP 5
    Cut open pita pockets, spoon the lamb into each pita. Add the yogurt and/or chutney and enjoy!

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