Spiced Lamb Pita Breads – Ina Paarman

Ina Paarman Spiced Lamb Pita BreadsIna Paarman’s Spiced Lamb Pita Breads

Ina says: “The flavour of lamb is hard to beat! This is an unusual way of cooking the minced lamb inside a pita bread so that none of the delicious juices are lost. Excellent served with our Peach Apricot Chutney or Cucumber Raita.”

Spiced Lamb Pita Breads

Serves 6

You will need
500g boneless shoulder of lamb or boneless lamb stewing piece
1 medium onion, cut into rough chunks
1⁄2 cup (125ml) chopped parsley
3 T (45ml) Ina Paarman’s Coriander Pesto
11⁄2 t (7,5ml) ground cumin 2
t (10ml) Ina Paarman’s Garlic Pepper Seasoning
1 x 25g Ina Paarman’s Liquid Beef Stock
olive oil
6 pita breads about side plate size

Method
In a food processor, fitted with the steel blade, chop up the lamb, together with all the other ingredients except olive oil and pita breads. Process until fine. Spread out on a plate. Comb out any meat fibres or gristle with two forks. Split the pita breads into two. Divide the meat into 6 portions. Spread the bottom halves of the pita breads with the meat, go right to the edges.
Preheat a hinged griddle pan until hot. Brush tops and raw meat sides of the pita breads with olive oil, place on the griddle pan meat side down, and cook until nicely browned, but not dry. Turn pita bread over, cover with remaining half of bread. Brush top of pita bread lightly with olive oil. Turn until both sides are nicely browned. Leave to cool down. Cut into quarters for serving.

chutney-3ef2024a9ce39bacd69517b66022a54f07c14b476866786ed4e6a9240a40f43eIna Paarman’s Peach Apricot Chutney

Variation
Buy already minced lamb or use beef mince in place of lamb. Very easy to make, using a flat surface sandwich maker.

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Ina Paarman Website photoIna Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

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