Lamb Pitas with Tomato Yoghurt & Chilli Sauce

I n g r e d i e n t s 

Recipes from Allyson Gofton - easy everyday beef and lamb

	Serves	4-6	10	25	50
	Lean Lamb Leg Steaks	700g	1.25Kg	3Kg	6Kg
	Tomato Yoghurt Sauce
	Tomato puree	1/4 cup	1/2 cup	1 cup	2 cups
	Yoghurt, plain unsweetened	1/4 cup	1/2 cup	1 cup	2 cups
	Lite Sour Cream	1/4 cup	1/4 cup	1/2 cup	1 cup
	Chilli, minced	1/2 tsp	1 tsp	1 T	2 T
	To serve
	Wholemeal Pita pockets	4-6	10	25	50
	Hummus	250g	500g	1.25Kg	2.5Kg
	Coleslaw	400g	800g	2Kg	4Kg
	Fresh mint, chopped	1/4 cup	1/2 cup	1 1/4 cup	2 1/2 cup

M e t h o d    Slice the lamb thinly and season well with pepper, a little oil, ground cumin or coriander. In a bowl combine all the ingredients for the tomato yoghurt sauce. Heat a grill plate until very hot, then sear the lamb over a high heat, stirring until cooked through.  Set aside. Spread a generous amount of hummus inside the pita pocket.  Fill with coleslaw, sliced lamb, mint and a spoonfuil of the tomato yoghurt  sauce. Serve warm.

                                                     

Nutrients per Serve

Energy	2271kj
Total Fat	27.47g
Saturated Fat	6.70g
Dietary Fibre	6.9g
Sodium	650.7mg

Healthy EatingEating and NutritionRecipesUnder Fives NutritionProgrammesSubmissionsNutrition PolicyHeart Foundation Tick ProgramProject HeartSAFE

Advanced search