• 4servings
  • 7minutes
  • 81calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb of lamb loin (or pre-sliced shabu-shabu lamb)

  2. 3 cloves garlic , finely minced

  3. 1 tablespoons ground cumin

  4. 1 tablespoon dried mint

  5. 1 1/2 teaspoons ground fennel

  6. 1 teaspoons Hungarian paprika

  7. 1/2 teaspoon cayenne /chile powder, less depending on preference

  8. 1/2 teaspoon kosher salt

  9. 1 teaspoon ground black pepper

  10. 2 tablespoons canola oil

  11. 1/2 cup watercress, daikon sprouts or any peppery micro greens

  12. 4 mini pitas

Instructions Jump to Ingredients ↑

  1. Freeze the lamb for about 20 minutes so that you can slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).

  2. Mix all the dried spices, salt and pepper together in a small bowl.

  3. Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.

  4. Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized. Repeat with more oil for remaining meat.

  5. Assembling the pockets: Cut pitas into 2. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.


Send feedback