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Curried Lamb In Pita Bowls

1 pound 95% lean ground beef -- or lean ground lamb
1 teaspoon vegetable oil
1 large onion -- for 1 cup chopped
2 teaspoons minced garlic -- bottled
2 teaspoons minced ginger -- bottled
1 1/2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
8 ounces shredded carrots -- packaged
1/4 cup mango chutney
13 3/4 ounces artichoke hearts -- in water
7 3/4 ounces chickpeas -- canned
2 pita bread rounds
3 tablespoons cornstarch
1/4 cup water
2 cups plain lowfat yogurt -- Stonyfield

Turn on toaster oven or oven to 400F.

If meat is frozen, run it under hot water so you can remove any packaging. Place the meat on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.

Meanwhile heat oil in a 12" nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop.

Add the meat (fresh or partially defrosted) to the skillet and raise the heat to high. Cook, turning and breaking up the meat occasionally. WHile it cooks, add the garlic, ginger, curry powder, cumin, paprika, turmeric, and salt, stirring well to coat. Stir in the carrots and chutney.

Drain the artichoke hearts and drain and rinse the chickpeas, and add both to the skillet. Reduce the heat to medium-high and continue to cook until the meat is crumbled and brown, about 8 minutes.

Meanwhile, wrap the pita bread rounds in aluminum foil and place in the toaster oven or oven until warmed through, 6 to 8 minutes. Combine the cornstarch and water in a small container with a lid. Shake well until the lumps disappear, then set aside.

When the meat is cooked through, reduce the heat to medium and gently stir in the yogurt. Shake the cornstarch mixture again and drizzle it evenly over the stew. Stir gently but thoroughly, then simmer until the yogurt is heated through and the sauce is thick, 2 to 3 minutes more.

To serve, cut the pitas in half, place each in an individual serving bowl, and open to form a pocket. Ladle 1 1/2 cups stew into each pocket and serve.

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