Lamb Tikki Pitta Pockets

By Chef Dipna Anand

Serves 6
30 minutes
Gluten, eggs, milk

Utensils & Essentials

Baking tray.

Gluten. eggs, milk

For the tikkis:
500g lamb mince
1 onion
100g mixed peppers
1 tablespoon ginger and garlic paste
1 teaspoon chopped fresh green chilli
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 1/2 teaspoons garam masala
2 tablespoons fresh chopped coriander
For the pittas:
6 pittas
Butter (not included)
Mayonnaise (not included)

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How to make

Lamb Tikki Pitta Pockets
Preheat oven to 175C.
Finely chop onion and finely dice peppers.
Take a large mixing bowl, add the lamb mince, the chopped onion and diced peppers.  Then add the freshly chopped coriander and the spices into the bowl also and start combining the tikki mixture together.
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.  Use water to help mould the tikki if needed.
Place each of the moulded tikkis on a baking tray and oven cook the lamb tikkis for 15-18 minutes.
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!
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