Spiced Lamb Pide Pockets with Mango Chutney
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
500 grams boneless lamb leg steaks, well trimmed
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander, cinnamon and ginger
¼ teaspoon ground cayenne pepper
sea salt
Chutney
1 cup thick plain yoghurt
½ cup mango chutney
2 tablespoons chopped coriander or mint
finely grated zest 1 lime
1 tablespoon lime juice
To serve
4 medium pide breads, warmed
mixed salad leaves
sliced tomato
METHOD
Lamb: Cut each lamb steak into 3 pieces. Place between two pieces of plastic wrap and pound out very thinly. Cut into large strips. Combine the remaining ingredients in a shallow dish. Add the meat and coat well with the paste. Marinate for 30 minutes or cover and refrigerate for 24 hours.
Chutney: Stir all the ingredients together in a bowl and season.
To cook: Heat a sauté pan with a tablespoon of olive oil until hot. Cook the lamb in small batches over a high heat for 1-2 minutes each side. It will cook very fast if the strips are thin.
Transfer to a bowl and cover to keep warm. Repeat with the remaining meat.
To serve: Halve the warm pita breads and stuff with lettuce, tomatoes, slices of lamb and a spoonful of mango chutney yoghurt.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.