Recipe Index

Ingredients

• 1 1/2 tbsp olive oil ((for cooking))
• 1 lb lamb mince (ground lamb) ((Note 1))
• 1 small onion (, grated using box grater (~1/2 cup, including juices, Note 2))
• 1/2 cup panko breadcrumbs ((sub ordinary))
• 1 egg
• 2 cloves garlic, crushed
• 1/4 cup coriander/cilantro leaves (, finely chopped)
• 1 1/2 tsp EACH cumin, coriander, paprika (smoked paprika recommended)
• 1/2 tsp EACH cinnamon, cayenne pepper ((add more for spicy))
• 1 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 3/4 cup plain yoghurt (Greek)
• 1/2 cup (tightly packed) mint leaves
• 2 tsp lemon juice
• 1/4 tsp cooking/kosher salt
• 4 pita pockets (, Lebanese or pita bread)
• 5 cups shredded lettuce ((iceberg, cost/romaine))
• 2 tomatoes (, halved, thinly sliced)
• 1 red onion (, halved, finely sliced)
• OR Shredded Red Cabbage, Carrot and Mint Salad ((instead of lettuce, tomato and onion))
• Extra coriander/cilantro leaves, (finely chopped (optional))

Method

1. Set aside 1/2 cup of the yoghurt, blitz the rest with the mint leaves, lemon juice and 1/4 teaspoon of salt until the sauce turns green and runny, then stir the reserved yoghurt back in to thicken it and refrigerate the minted yoghurt.
2. Put the lamb mince, grated onion with its juices, panko breadcrumbs, egg, crushed garlic, chopped coriander leaves, cumin, coriander, paprika, cinnamon, cayenne pepper, teaspoon of salt and black pepper in a bowl and mix the meatball mixture well with your hands.
3. Measure the mixture out in heaped tablespoons and roll it into 20 to 24 balls.
4. Heat the olive oil in a large non-stick pan over medium heat and cook half the meatballs for 8 minutes, turning them to brown all over and cook through, then transfer them to a plate and repeat with the rest.
5. Warm the halved pita pockets briefly, pry them open, and stuff each half with shredded lettuce, sliced tomato and sliced red onion before adding two meatballs, a drizzle of minted yoghurt and extra chopped coriander.

Prep: 25 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data