Serves: 4
Cook Using: HobMethod
- Heat a large non-stick frying pan and dry fry the lamb mince with curry powder, garlic and sliced chilli for about 8 minutes until the mince is cooked. Stir continuously so the meat breaks into small chunks.
- Toast the mini pitta pockets.
- Mix mango chutney, sliced scallions and chopped mint and coriander into the mince just before serving.
- Serve the spiced lamb with salad leaves, mango chutney and minted yogurt.
Ingredients
- 500 g Northern Ireland Farm Quality Assured lamb mince
- 3 Heaped tsp Medium curry powder
- 1 Garlic clove crushed
- 1 Whole red chilli cut in half seeds removed and finely sliced
- 2 tsp Mango chutney
- 1 tbsp Mint finely chopped
- 1 tbsp Coriander finely chopped
To serve:
- 8 Folded flatbreads
- Extra mango chutney
- Natural yogurt with a little chopped fresh mint
