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    Friday, March 22, 2013

    Spiced Lamp Pita Bread - Kid Friendly Dinner

    Joseph and Mia holding a note. I think they held it for about 20 seconds Much to the amusement of their Grandfather
     Miss Cleo enjoying her dinner

    I saw Rachel Allen make these stuffed Pita Breads on one of her programmes and got the recipe from the site
    I thought it would be excellent for the Kids for Dinner

    They all loved it
    It was lightly spiced... perhaps a bit bland for adults I think
    Nevertheless it was tasty
    I doubled the spices and have noted that in the recipe below
    I also added some  Homemade Tomato Chutney
    I like that added extra


    2 tbsp olive oil
    1 onion, peeled and chopped
    1 large garlic clove, peeled and crushed or finely grated

    2 tsp turmeric
    2 tsp ground cumin

    2 tsp ground coriander
    450 g minced lamb
    225 g potatoes, peeled and cut into 5mm cubes
    75 g frozen peas

    Large dollop of Tomato Chutney
    To serve

    4-6 pita bread
    Greek Yogurt


    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 of water then cover with a lid.
    Reduce the heat to medium and simmer for 8–10 minutes
    or until the potatoes are just tender.
    Add the peas and cook uncovered for a further 2 minutes.

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

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