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• 2 onions (finely diced)
• 1 bunch parsley (finely chopped)
• 2 tomatoes (very finely diced)
• 1 pinch each cumin powder, chilli flakes and salt
• 125ml water (salted)
• Oil (as required)
• 1 kg boneless lamb (very finely diced and boiled slightly)
• Hot pepper flakes
• 10 large pita breads
METHOD:
Mix together onions, parsley, tomatoes, cumin, chilli flakes and salt.
Use your hands and mix thoroughly. Set aside. Have a glass of lightly salted water nearby when you start cooking.
In a wide, deep frying pan, add enough oil to cover the base in a thin layer.
Heat oil, add meat and saute over medium heat.
After a few minutes, add hot pepper flakes. To ensure meat does not get too dry, keep sprinkling water from glass close by, but be very careful in case the oil splutters.
The moment you have used up all the water, cover the meat with the bread. When the bread has warmed through, remove from heat. Serve lamb with warm bread and onion mix.