Ingredients (serves 4, adjust accordingly):
- 500g lamb mince – 20% fat
- Pitta breads – 8
- Grated mozzarella – 250g
- Handful of coriander
- 1 sprig of mint
- 1 large brown onion
- 1 red chilli
- 1 tbsp cumin
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp chilli powder
- 1 tbsp garlic powder
- 1 tsp cinnamon powder
- Salt and pepper to taste
- 500g Greek yoghurt low fat
- 2 cloves of garlic
- 1 lemon
- Olive oil
- Mixed leaf salad
Prep time: 15 minutes
Cook time: 15 minutes
Method:
- Preheat oven to 180*/160* fan.
- Finely chop coriander and mint and put to one side.
- Dice up chilli and add to a bowl with mint and coriander.
- Grate your brown onion into the bowl of herbs and chilli and mix all with the lamb mince until combined.
- Add all spices listed above and continue to mix until combined.
- Wash hands and begin making dip, grate 2 cloves of garlic and juice the lemon, mix with the Greek yoghurt and add a big pinch of salt and pepper, mix up and leave to side.
- Half your pittas long ways and open them up, stuff with the lamb mince mixture and a handful of grated mozzarella. Don’t overpack with the mince mixture otherwise they won’t cook through properly (about one inch thick).
- Fry in a splash of olive oil with the meat facing down in the pan. Once you have a nice brown crust on the meat, brush the pitta with olive oil and pop in preheated oven for 14 minutes.
- Serve up with a mixed leaf salad and your dip!
Macro breakdown per serving:
Calories – 1060 kcal
Carbs – 106.3g
Fat – 40.8g (sat. = 21.4g)
Protein – 70.9g
Included 2 of your 5 a day (onion + mixed leaf salad)
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!
Blog by Sam North – Personal Trainer (SNPT)