Notes
Ingredients
Olive oil, for frying
1 onion, finely chopped
1 clove garlic, crushed
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
250g minced lamb
100g potatoes, cut into 5mm dice
50g frozen peas
2 pitta breads
75g Greek yoghurt
Method
Heat the oil in a frying pan over a high heat. Add the onion with a pinch of salt and fry for around 6-8 minutes until starting to turn golden. Add the garlic and cook for a further minute.
Add the spices and cook for a minute, followed by the lamb mince. Fry for 5 minutes until brown and add the potatoes and a splash of water. Cover, reduce the heat to medium and summer for 10 minutes until the potatoes are tender. Add the peas and cook uncovered for a further 2 minutes.
Check for seasoning, toast the pittas then serve both alongside the yoghurt.