Lamb stuffed pita bread

Serves 4 : Easy : Quick
Ingredients
±400gm lean lamb strips
1 - 2 Tblsp curry paste
4 Tblsp fat free natural yoghurt
1 – 2 cloves garlic, crushed
2 onions, cut in wedges
4 whole meal pita breads

5cm piece cucumber, diced
4 Tblsp fat free natural yoghurt
1 – 2 Tblsp good mint sauce

Method
First make the dressing by combining the cucumber, mint sauce and 4 Tblsp yoghurt.

Mix the curry paste, garlic and the other 4 Tblsp yoghurt together.
Toss in the lamb strips and stir around so the lamb gets nicely covered.

Spray a frying pan with non-stick cooking spray.
Cook the onion wedges in the pan until they start to brown.
Remove the onions from the pan and keep warm.

Tip the lamb and marinade into the pan.
Cook over high heat, stirring all the time, until the lamb is cooked and starting to char
at the edges.

Warm the pita breads – I usually cut mine in half and put them in the toaster.
Open the pitas to make pockets.
Stuff with the lamb and onion wedges.

Serve with the dressing and a crisp green salad on the side.

I made the garlic-y bean salad from week 10: day 4) as it is a favourite in our house. But any fresh green salad – lots of it – is good. The whole meal pita breads are very filling.