Turkish Lamb, Mint And Spinach

• 2 tbsp vegetable oil
• 1/2 cup pine nuts
• 1 2/3 lbs boneless leg of lamb, cut into thin strips
• 1 None onion, coarsely chopped
• 2 cloves garlic, crushed
• 2 None fresh small red Thai chili peppers, finely chopped
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 10 oz spinach, trimmed and coarsely chopped
• 2 tbsp coarsely chopped fresh mint
• 4 None pita breads
• 1 1/2 cups yogurt
• 2 tbsp lemon juice

1. Heat 2 tsp of the oil in wok on high heat. Stir-fry pine nuts until browned. Remove from pan.
2. Heat 1 tbsp of remaining oil in wok on high heat. Stir-fry lamb, in batches, until browned. Remove from pan.
3. Heat remaining oil in wok. Stir-fry onion, garlic and chili pepper until onion softens. Add spices; stir-fry until fragrant. Return lamb to wok with pine nuts, spinach and mint; stir-fry until spinach wilts.
4. Serve pita topped with lamb and combined yogurt and lemon juice.

vegetable oil, pine nuts, lamb, onion, garlic, chili peppers, ground coriander, ground cumin, spinach, fresh mint, pita breads, yogurt, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35622 (may not work)