Moroccan Lamb Pittas *recipe*

Spice up meal times with these Moroccan Lamb Pittas - they’re straight forward to make, super tasty and a great one to batch cook, portion up and use for quick lunch / dinners. This recipe will give you six servings.

Here’s what you need*:

• 500g lamb mince

• Salt and pepper

• 1 x medium aubergine

• 1 x small red onion

• 2 x cloves of garlic

• Pinch of ground nutmeg

• 1/4 tsp cayenne pepper

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tbs sultanas

• Splash of apple cider vinegar

• 1 tbs of tomato purée

• A bag of rocket salad leaves

• 1 x pot of hummus

• 6 x pitta breads

How to make it:

1. Heat a pan on a medium-high heat and add the lamb mince, salt and pepper

2. Leave it to cook through and start to brown (stir occasionally)

3. Add a pinch of nutmeg and stir

4. Finely chop the garlic, chop the onion and cut the aubergine into cubes

5. Once the lamb mince has started to brown, add the aubergine, cayenne, ground coriander, ground cumin and sultanas. Stir and leave for a couple of minutes

6. Add the onion and garlic, mix together and place the lid on the pan

7. Check and stir when needed, leaving it to stick a little to the bottom of the pan

8. Reduce the heat and add a splash of apple cider vinegar. This will create a sauce at the bottom of the pan, stir this into the meat

9. Lastly add in the tomato purée and allow this to cook into the meat, until no liquid remains in the pot

10. Remove from the heat

11. Toast / warm the pittas, carefully open (they’ll be hot!) and stuff with a spoon of hummus, a handful of rocket leaves and a spoon of the Moroccan lamb mince; or use the pitta as a base, spread with hummus, layer on rocket leaves and then the lamb mince (as seen in the photo)

Let me know if you give it a try! :)

*I know it looks like a lot of ingredients, but having the spices, apple cider vinegar, sultanas and tomato purée as main cupboard staples, will mean this dish can be easily recreated over and over again.