Wednesday, 17 February 2010

Lamb Chilli in Pitta Bread with Salad

Lamb Chilli in Pitta Bread with SaladCooking with lamb is of course a very different proposition from cooking with beef. The meat is much more tender and when it is minced or ground, finer somehow. This is the principal reason why I have used tomato puree in this recipe for two, rather than the chopped tomatoes I would use in beef chilli. It simply seems more appropriate and less overwhelming.


- Lamb Chilli

1/2lb minced/ground lamb
1 8oz can red kidney beans in water (washed and drained)
1 tbsp tomato puree
1 garlic clove (crushed or grated)
1 red chilli pepper (finely chopped - seeds in or out as preferred)
Salt and freshly ground black pepper

- Salad

1/4 small white cabbage (shredded)
1/2 large onion (finely sliced)
1/2 small cucumber (sliced)
1 large tomato (de-seeded and sliced)

2 pitta breads


The lamb should be carefully browned in a medium to large saucepan for a couple of minutes before the rest of the chilli ingredients are added. A little boiling water may be required in order just to let it simmer gently for around fifteen to twenty minutes. Be careful, however, only to add a little as required, or the chilli will be too watery.

While the chilli is simmering, the salad ingredients should be prepared and added to a large bowl. They should then be seasoned and stirred together thoroughly.

The pitta breads should be sprinkled very lightly with cold water before being placed under a hot grill for one minute each side, once the chilli is ready. A sharp knife should then be used to carefully slit open one side edge of the pitta bread and the chilli carefully spooned inside. Be careful not to overfill, however, or the bread will burst.

I have simply used a little twist of cucumber in the example photographed above for garnish, but such as grated cheese or garlic and herb soured cream are other options which I use from time to time.

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