Ingredients
- 1 tsp rapeseed oil
- 400g lean lamb mince (5% fat)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
To serve
- 4 brown pittas
- ½ iceberg lettuce, finely shredded
- ¼ red cabbage, cored and finely shredded
- ½ red onion, thinly sliced
- 1 red pepper, sliced
- 2 tbsp chilli sauce
- 4 tbsp low-fat plain yoghurt
- 2 tbsp pickled chillies (optional)
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg loaf tin.
- Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Roll into meatballs and bake for 20 minutes. Set aside until cool enough to handle.
- Meanwhile, warm the pittas in the oven for 5 minutes.
- Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using.
