DANNY'S PITAS WITH LAMB, TOMATO AND CHILLI SAUCE
I N G R E D I E N T S
500 gm lean lamb leg steaks
8 small Danny's pita pockets
1 cup hummus
2 cups of your favourite prepared coleslaw
¼ cup chopped mint
Tomato Yoghurt Sauce
¼ cup Tomato Puree
¼ cup plain unsweetened yoghurt
¼ cup sour cream, or use extra yoghurt
½ - 1 teaspoon minced chilli (optional)
C O O K I N G S T E P S
Slice the lamb thinly. Season well with oil, salt, pepper and a little ground cumin or coriander.
In a bowl combine all the ingredients for the Tomato Yoghurt Sauce.
Heat a barbecue until very hot, then sear the lamb over a high heat, stirring until cooked through. Set aside.
Spread a generous amount of hummus inside the Danny's pita pockets. Fill with coleslaw, sliced lamb, mint and a spoonful of the Tomato Yoghurt Sauce. Serve warm.
