Spiced Lamb In Toasted Pita With Tomato & Red Onion Salad

1. 1

   To make the baharat spice, grind the cardamom, coriander and cumin seeds, and the cloves to a powder in a mortar and pestle.

2. 2

   Tip into a bowl and add the remaining spices.

3. 3

   Mix everything up, transfer to a jar and store until needed.

4. 4

   Put the ground lamb into a bowl and add the onion, garlic, salt, 2 teaspoons of the baharat spice, the parsley, pine nuts and lemon juice.

5. 5

   Mix well and use your hands to squelch and squeeze everything together.

6. 6

   Slice the pita breads open and put a decent dollop of the lamb mixture inside each one, flattening the mixture to a thickness of less than an inch.

7. 7

   Close the pitas and push down so that the meat is fully covered by the bread.

8. 8

   Heat a grill pan over medium heat and add the oil.

9. 9

   Gently cook the pita sandwiches on both sides until the pita is nicely toasted and the meat inside is cooked through.

10. 10

    Serve with a simple salad of tomato wedges, red onion and flat-leaf parsley dressed with olive oil and lemon juice.

* Per serving · 4 servings · Values may vary.

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