Spiced Lamb Pitas with Coriander Yoghurt

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb mince for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add lamb spices and cook for 1-2 minutes, until fragrant. Set aside in a bowl and return pan to medium-high heat with a drizzle of oil.
2. Cook onion for 3-4 minutes, until softened then add garlic, ginger and salt. Cook for 1-2 minutes, until fragrant. Return lamb mince to pan along with stock and rub the base of the pan to release pan brownings. Simmer for about 5 minutes, until most of the liquid has evaporated. Season to taste.
3. While lamb cooks, place pitas on prepared tray and bake for about 8 minutes, until warmed through.
4. Finely chop coriander. Combine all coriander yoghurt ingredients together in a small bowl and season.
5. Finely shred lettuce; thinly slice tomato; grate carrot; cut remaining lemon into wedges. Set all aside on a large platter or serving plate.
6. To serve, place everything in the middle of the table for everyone to help themselves. Build a pita pocket with spiced lamb, veggies and coriander yoghurt. Squeeze over lemon wedges.