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Spicy barbecued lamb pockets with carrot salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Barbecue lamb filled pita pockets with flavorful carrot salad.
Ingredients:
  • 1 red onion
  • 1 bunch fresh coriander, leaves picked
  • 500g lamb mince
  • 3 garlic cloves, crushed
  • 5.00 gm hot Madras curry powder
  • 6.25 gm ground cumin
  • 250g pita bread
  • 250g cherry tomatoes, halved
  • 2 large carrots, peeled, and cut into matchsticks
  • 27.30 gm light flavour extra virgin olive oil
  • 25g (1/4 cup) natural sliced almonds
  • 7.20 gm honey
  • 42.00 gm lemon juice
  • Lemon wedges, to serve (optional)
Instructions:
  • Prepare a baking tray with a layer of baking paper. Grate half of the onion and thinly slice the other half, keeping them separate. Finely chop half of the coriander. In a bowl, mix the ground meat, grated onion, most of the garlic, chopped coriander, curry powder, and 1 tsp cumin. Season to taste.
  • Carefully slit open the pita pockets using a sharp knife without cutting all the way through. Fill each pocket with the lamb mixture, gently press down to flatten, and then transfer them to a tray.
  • Combine tomato, carrot, reserved onion, and the rest of the coriander in a heatproof bowl. In a non-stick frying pan over medium-high heat, warm the oil. Add almonds and cook, stirring, until golden brown, approximately 1 minute. Add the remaining cumin and garlic, stirring for 30 seconds until fragrant. Pour in the honey and stir for another 30 seconds until almonds are coated. Remove from heat, mix in lemon juice, and pour over the carrot mixture. Season to taste and let it sit for the flavors to meld.
  • Preheat the barbecue on medium heat while you spray the lamb pockets with olive oil. Cook the lamb in the closed barbecue, turning occasionally, for 6-8 minutes until they are charred and crisp. Season the lamb pockets and serve them with a tomato salad and lemon wedges, if desired.

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