Lamb Tikki Pitta Pockets
By Chef Dipna Anand
Serves 6
30 minutes
Gluten, Dairy
Utensils & Essentials
Large bowl, chopping board and sharp knife, baking tray.
Gluten, DairyIngredients:
For the tikkis:
500g lamb mince1 onion
100g mixed peppers
1 tbsp ginger and garlic paste
1 tsp chopped fresh green chilli
TIKKI SPICE MIX:
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 1/2 tsp garam masala
fresh coriander
salt to taste (not included)
For the pittas:
6 pittasOPTIONAL (not included):
- Salad or lettuce
- Butter
- Mayonnaise or any other dressing
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How to make
Lamb Tikki Pitta Pockets
Preheat oven to 175C fan.
Finely chop onion and finely dice peppers.
Take a large mixing bowl, add the lamb mince, the chopped onion and diced peppers. Also add the freshly chopped coriander, the spice mix and salt to season, and start combining the tikki mixture together, using your hands.
Start moulding each tikki by taking a small amount of the tikki mixture from the bowl. Each tikki is about the size of the palm of your hand (about 80g). Use water to help mould the tikki if needed, and flatten slightly.
Place each of the moulded tikkis on a baking tray and oven cook for 15-18 minutes. You can check the temperature of your lamb to make sure it's cooked, the thermometer must read 75 degrees.
While the lamb tikkis are in the oven, slice the pitta breads in half, so you have a total of 12 pitta pockets.
When the lamb tikkis are cooked, place one in each pitta pocket (add any salad, cheese, mayonnaise as additional fillings to your lamb tikki, as you so wish).
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
