Ingredients
13 total- ½ tbsp olive oil
- 400g lamb mince
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 2 heaped tbsp sour cherry harissa paste, plus extra to serve
- 350g Greek-style yoghurt
- 1 garlic clove, finely chopped
- ½ lemon, zested and juiced
- ½ (25g) pack dill, sprigs picked and chopped, plus extra to garnish
- 2 large eggs, beaten
- 4 pitta breads, lightly toasted, halves separated and roughly torn
- 2 tbsp crispy fried onions (optional)
- 1 (120g) bag mixed leaf salad, to serve (optional)
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a pan over medium-high heat. Fry the lamb for 5 mins or until golden. Stir in the cumin and cinnamon with a little salt and pepper; cook for 1 min more. Add the harissa and stir until glossy. Take off the heat.
Step 2
In a large bowl, combine the yoghurt, garlic, lemon zest, chopped dill and a pinch of salt. Set aside 150g for serving, then mix the beaten eggs into the remaining yoghurt mixture.
Step 3
Add the torn pitta to the yoghurt and egg; toss to coat, then tip into a medium baking dish. Spoon in the lamb mince between the pitta pieces, dotting it evenly throughout. Bake for 25 mins (approx.) or until golden. Leave to stand for 5 mins.
Step 4
Stir the lemon juice into the reserved yoghurt mixture and season to taste. Drizzle some over the bake, along with a little more harissa, then scatter over the extra dill sprigs and crispy onions, if using.
Step 5
Bring to the table and serve with the remaining yoghurt on the side and a crisp green salad, if you like.