Name: Turkish lamb, mint and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1/2 cup (80g) pine nuts; 750 gram lamb strips; 1 brown onion (200g), chopped coarsely; 2 clove garlic, crushed; 2 fresh small red thai chillies, chopped finely; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 300 gram spinach, trimmed, chopped coarsely; 1/4 cup coarsely chopped fresh mint; 4 pittas (330g); 400 gram yoghurt; 2 tablespoon lemon juice

Ingredients

2 tablespoon vegetable oil

1/2 cup (80g) pine nuts

750 gram lamb strips

1 brown onion (200g), chopped coarsely

2 clove garlic, crushed

2 fresh small red thai chillies, chopped finely

1 tablespoon ground coriander

1 tablespoon ground cumin

300 gram spinach, trimmed, chopped coarsely

1/4 cup coarsely chopped fresh mint

4 pittas (330g)

400 gram yoghurt

2 tablespoon lemon juice

Method

Turkish lamb, mint andamp; spinach

1.Heat 2 teaspoons of the oil in wok; stir-fry nuts until browned. Drain.

2.Heat 1 tablespoon of remaining oil in wok; stir-fry lamb, in batches, until browned.

3.Heat remaining oil in wok; stir-fry onion, garlic and chilli until onion softens. Add spices; stir-fry until fragrant.

4.Return lamb to wok with nuts, spinach and mint; stir-fry until spinach wilts and lamb is cooked.

5.Serve pitta topped with lamb then combined yoghurt and juice.

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