Spiced Lamb Pide Pockets with Mango Chutney

, from Issue #28. September, 2015
Photography by Vanessa Wu.
Spiced Lamb Pide Pockets with Mango Chutney

Serves: 4-6


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

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


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.