Fresh flavours of mint and chilli work so well with the richness of minced lamb - eat straight from the pan so as not to allow the mince to cool and congeal.
Ingredients - serves 4
500g minced lamb
1 green chilli, seeded & finely chopped
4 spring onions, thinly sliced
2-3 tbsp finely, freshly chopped mint leaves
75g flaked almonds
salt, pepper
salad leaves
4 pitta bread |
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Method
1 Heat a large frying pan to almost smoking heat before crumbling minced lamb onto it - once cooking move it around with a spatula to prevent ‘clumping’. Fry to browning all over and season with salt and pepper to taste - spoon off any excess fat and discard.
2 Toast flaked almonds in another hot pan until golden, remove immediately as they will otherwise continue to cook. Toss chopped chilli, mint, toasted almonds and spring onion slices with the cooked mince and serve in hot pittas with crisp salad leaves.
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