Ingredients for 4
- 400 g lamb escallops sliced
- 1 tbsp oil
- 2 onions sliced
- 2 red chillies sliced
- 1 tsp cumin
- 120 g Philadelphia Lightest
- 20 g fresh mint leaves picked off and chopped
- 4 pitta breads to serve
Instructions
- Cook the rice according to the pack instructions. Heat the oil in a pan and add the onions, chilli and cumin. Cook for 3-4 mins till the onions start to soften. Add the lamb and cook for another 5 mins stirring regularly.
- Mix the Philly with ¾ of the mint. Stir the remaining mint into the lamb.
- Warm the pittas and slice open. Divide the lamb between the pittas and top with a dollop of the Philly sauce.
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