Lamb In Pita
This recipe brings the flavors of the Middle East to your kitchen with tender pieces of lamb infused with aromatic spices and served in warm pita pockets. The combination of tangy yogurt, zesty garlic, and earthy cumin creates a delightful balance that will have your taste buds dancing. It's a simple yet satisfying dish that is perfect for a casual meal or a gathering with friends and family.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- Mix yogurt, the 2 pressed cloves of garlic and lemon juice in a small bowl. Set aside.
- Put the lamb pieces into a skillet or pan on medium to high heat on stove top, add coriander cumin and chopped garlic.
- Keep on heat until lamb is fully cooked, stirring often. Dispense onto serving dish.
- Cut open pita pockets, spoon the lamb into each pita. Add the yogurt and/or chutney and enjoy!
Yield
Makes 6 portions
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