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 uktv.co.nz/food 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

Ingredients

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

Method

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.