XINJIANG LAMB MINI PITA POCKETS Recipe

• A 1/2 lb of lamb loin (or pre-sliced shabu-shabu lamb)
• 3 cloves garlic, finely minced
• 1 tablespoons ground cumin
• 1 tablespoon dried mint
• 1A 1/2 teaspoons ground fennel
• 1 teaspoons Hungarian paprika
• A 1/2 teaspoon cayenne/chile powder, less depending on preference
• A 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil
• A 1/2 cup watercress, daikon sprouts or any peppery micro greens
• 4 mini pitas

1. Freeze the lamb for about 20 minutes so that you can slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).
2. Mix all the dried spices, salt and pepper together in a small bowl.
3. Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.
4. Cooking the lamb: Add A 1/2 tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking.
5. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized.
6. Repeat with more oil for remaining meat.
7. Assembling the pockets: Cut pitas into 2.
8. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.

lamb loin, garlic, ground cumin, mint, ground fennel, paprika, cayennechile powder, kosher salt, ground black pepper, canola oil, sprouts, pitas

Taken from cookeatshare.com/recipes/xinjiang-lamb-mini-pita-pockets-425 (may not work)