Recipe
Lamb Pita with Ratatouille and Tahini
Charlie Carrington’s quick and easy recipe of mouth-watering pita pockets.
- Serves 4
- Prep Time 5 mins
- Cooking Time 15mins
Ingredients
- Serves 4
Method
- Add lamb to a bowl and coat with half of the shawarma spice mix.
- Meanwhile, place a pot over medium to high heat with a generous amount of oil, add the diced onion and capsicum with a touch of salt in pot. Remove from heat, add tomatoes, mix together and places back on the heat for 5 mins. Once cooked, add the capers and mix through.
- Add oil to a separate, preheated pan. Add lamb in batches, sear and leave to rest.
- Add water to the tahini paste and stir some half the spice mix through it as well.
- To serve, stuff pita with ratatouille, add tahini and garnish with parsley.
Tips
- Most lamb cuts work for this dish as you slice it so thinly and quickly cook.
- Use store brought spice mix but if you don’t have any use a heavy dose of ground coriander seed and cumin
- Use an extremely sharp knife and take your time to cut the lamb thinly.
- The Ratatouille is great because you can almost use any vegetable that you have in your fridge which helps avoid food waste.