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Spiced lamb pittas

This deliciously spicy mince mixture tastes wonderful served with lightly toasted pitta breads and a few spoonfuls of Greek yoghurt. Use beef mince instead of lamb if that’s what you have to hand, it's still delicious.

Serves 4–6

PREPARATION TIME

10 minutes

COOKING TIME

20–25 minutes

2 tbsp olive oil

1 onion, peeled and chopped

1 large clove of garlic, peeled and crushed or finely grated

Salt and freshly ground black pepper

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

450g (1lb) lamb mince

225g (8oz) potatoes, peeled and cut into 5mm (¼in) dice

75g (3oz) frozen peas

To serve

4–6 pitta breads

About 150ml (5fl oz) natural Greek yoghurt

* Pour the olive oil into a large frying pan on a high heat and, when hot, add the onion and garlic and season with salt and pepper. Fry, stirring frequently, for 6–8 minutes or until the onion is cooked and golden at the edges.

* Add the spices and mince and cook for 4–5 minutes or until the mince loses its raw colour. Tip in the potatoes and 50ml (2fl oz) water, then cover with a lid, reduce the heat to medium and simmer for 8–10 minutes or until the potatoes are just tender, then add the peas and cook, uncovered, for a further 2 minutes.

* Shortly before the spiced mince is ready, toast the pitta breads and pour the Greek yoghurt into a small serving bowl. Season the cooked lamb to taste and serve with the toasted pittas and yoghurt.