Lamb Pita Pockets

• 1 tbsp vegetable or olive oil
• 1 lb ground lamb
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 None fresh large red chili pepper, seeded and thinly sliced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tbsp pine nuts, toasted
• 3 oz baby spinach leaves
• 4 None pita breads, split to make pockets
• 1/2 cup finely chopped cucumber
• 1/3 cup yogurt
• 3 tbsp chopped cilantro

1. Heat half the oil in a large skillet on medium heat. Cook the lamb, stirring to break up lumps, for 4-5 mins or until browned. Transfer to a bowl.
2. Add the remaining oil to the pan. Cook and stir the onion and garlic for 3-4 mins or until the onion softens. Add the chili pepper and spices and cook for 1 min more or until fragrant. Return the lamb to the pan with the pine nuts and spinach. Stir for 1-2 mins.
3. Fill the pita pockets with lamb mixture. Combine the cucumber, yogurt and 2 tbsp of cilantro in a small bowl. Top the pockets with yogurt mixture and sprinkle with the remaining cilantro.

vegetable, ground lamb, onion, garlic, red chili pepper, ground coriander, ground cumin, nuts, baby spinach, pita breads, cucumber, yogurt, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33815 (may not work)