Turkish Lamb
A wonderful quick snack-type meal, served on pita bread.
Ingredients
- 550-700g (1 ¼ - 1 ½ lbs) lean lamb suitable for frying cut into bite-sized finger-like strips
- 110g (4 oz) mushrooms, quartered or sliced
- 15g (half oz) butter
- 25g (1oz) pine nuts
- 3 tablespoons Goodall’s olive oil
- 1 small onion, chopped
- 1-2 cloves of garlic, chopped
- 3 large tomatoes
- ¼ - ½ teaspoon Goodall’s oregano
- Salt
- Goodall’s freshly ground black pepper
- 6-8 tablespoons Greek style yogurt
- 2 - 4 wholemeal pita breads.
Marinade - 2 tablespoons Goodall’s olive oil
- ¼ - ½ teaspoon Goodall’s cumin
- ¼ - ½ teaspoon Goodall’s oregano
- 1 clove garlic, chopped
- Salt
- Goodall’s freshly ground black pepper
Method
Mix together the marinade ingredients in a bowl. Add the lamb pieces and the mushrooms. Stir, cover and leave in a cool place for at least half an hour or longer.
Heat the butter in a frying pan over a moderate heat and gently fry the pine nuts until golden. Immediately lift out with a perforated spoon and set aside. Add 1 tablespoon of oil to the pan and fry the onion and garlic until soft. Add the tomatoes and fry until nicely tender without being mushy. Season the mixture with salt and pepper, adding the oregano, lift out and keep warm. Add the remaining olive oil to the pan and increase the heat. When it is really hot, add the lamb a few pieces at a time and cook quickly until they are nicely browned, then fry the mushrooms.
To assemble: Place a toasted pita on each plate. Spoon the tomato and onion mixture on the pita, sitting the pieces of lamb on top. Heat the yogurt until just warm, either in the frying pan or in the microwave and spoon as generously as you like over the lamb. Scatter the pine nuts on top.
If preferred, the cooked ingredients can be served inside the pita - in which case you may even fill 6 pita breads.
Note: Whole toasted pita breads can be used. If preferred, slit the toasted pita breads in two and use only one half per serving.