Lamb Pittas, with a Chilli Yoghurt dip

A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland