Lamb Pita Pockets - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 lb ground lamb
1 large onion, thinly sliced
2 cloves garlic, crushed
1 None fresh large red chili pepper, seeded and thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp pine nuts, toasted
3 oz baby spinach leaves
4 None pita breads, split to make pockets
1/2 cup finely chopped cucumber
1/3 cup yogurt
3 tbsp chopped cilantro

Preparation

Heat half the oil in a large skillet on medium heat. Cook the lamb, stirring to break up lumps, for 4-5 mins or until browned. Transfer to a bowl.
Add the remaining oil to the pan. Cook and stir the onion and garlic for 3-4 mins or until the onion softens. Add the chili pepper and spices and cook for 1 min more or until fragrant. Return the lamb to the pan with the pine nuts and spinach. Stir for 1-2 mins.
Fill the pita pockets with lamb mixture. Combine the cucumber, yogurt and 2 tbsp of cilantro in a small bowl. Top the pockets with yogurt mixture and sprinkle with the remaining cilantro.