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Spicy Turkish lamb

Name: Spicy Turkish lamb
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 4
Ingredients: 2 lamb backstraps (about 500g), sliced; 2 teaspoons ground cumin; 1 teaspoon chilli flakes; 3 tablespoons freshly chopped oregano; 1/4 cup (60ml) extra virgin olive oil; 1 large onion, sliced; 2 tablespoons tomato paste; 2 tablespoons red wine; 1/2 red capsicum, seeds removed, sliced; 3 large tomatoes, diced; 4 pita breads, to serve; 5 tablespoons thick Greek yoghurt; 1 tablespoon freshly chopped mint; 1/2 garlic clove, crushed

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20m

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Kebabs aren't just a late night food - this recipe for spicy Turkish lamb is perfect for midweek dinners.

2 lamb backstraps (about 500g), sliced
2 teaspoons ground cumin
1 teaspoon chilli flakes
3 tablespoons freshly chopped oregano
1/4 cup (60ml) extra virgin olive oil
1 large onion, sliced
2 tablespoons tomato paste
2 tablespoons red wine
1/2 red capsicum, seeds removed, sliced
3 large tomatoes, diced
4 pita breads, to serve

Mint yoghurt dip

5 tablespoons thick Greek yoghurt
1 tablespoon freshly chopped mint
1/2 garlic clove, crushed

Method

1.

Place lamb, cumin, chilli, oregano, and 2 tablespoons oil in a non-metallic bowl, then season with salt and pepper. Stir to combine, cover and leave to marinate in fridge for 1 hour.
2.

To make the dip, combine yoghurt, mint and garlic in a small bowl, and refrigerate until needed.
3.

Heat remaining olive oil in a large frypan over high heat, add onion and cook for 2-3 minutes until lightly brown. Add marinated lamb in batches and brown all over. Reduce heat to medium, add tomato paste and red wine, and stir to combine. Add capsicum and tomato, reduce heat to low and cook for a further 10 minutes.
4.

Season with salt and pepper. To serve, divide lamb between 4 pita, wrap tightly and serve with a dollop of mint yoghurt.