Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice



Time Needed

1 mins Prep

6 mins Cook




  • Lamb
  • 1.5
    Kg Lamb Shoulder
  • 1
    Cup Balsamic Lamb
  • 1/3
    Cup Brown Sugar
  • 8
    Rosemary Sprigs
  • 1
    Head Garlic
  • 1 tsp
    Salt And Pepper
  • 1
    Litre Water Or Stock
  • Yellow Rice
  • 1.5 cups
    Washed Rice, Well-drained
  • 3 cups
    Of Chicken Or Vegetable Stock
  • 1 tsp
    (heaped) Cumin
  • 1 tsp
    (heaped) Ground Oregano
  • 1 tsp
    (heaped) Turmeric
  • 1 tsp
    (heaped) Onion Powder
  • 1 tsp
    (heaped) Garlic Powder
  • 2 tbsp
    Olive Oil
  • Pita Pockets
  • 4
    Pita Bread Pockets
  • 1/4 cup
    Red Cabbage
  • 1/4 cup
  • 1/4 cup
  • 1/4 cup
  • 1/4 cup
  • 1/4 cup
    Leftover Yellow Rice
  • 1/4 cup
    Leftover Slow Cooker Balsamic Lamb

Nutrition Information

Qty per
324g serve
Qty per
Energy 406cal 125cal
Protein 21g 6g
Fat (total) 11.6g 3.6g
 – saturated 3.62g 1.12g
Carbohydrate 58g 18g
 – sugars 12.1g 3.7g
Dietary Fibre 6g 1.9g
Sodium 271mg 84mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice.. the name is a mouthful but you wouldn’t be able to stop from craving this one once you’ve got a taste!

The thing I love about recipes like this is you can eat twice from cooking once.

Eat the lamb and rice with a dollop of yoghurt and some roti one day, and using the leftovers, make these pita pockets a day or two later.


  1. Preheat oven to 150°C

  2. Place all ingredients in a heavy-based pot

  3. Pop in the oven and cook for 4 to 5 hours

  4. Remove from oven, place the lamb on a plate to rest, drain the sauce in a fine sieve and discard veggies.

  5. Using paper towel try to soak up as much oil off the top of the sauce as possible.

  6. Shred the lamb, drizzle over some sauce and cover with foil.

  7. Heat the olive oil in the frypan over med-low heat.

  8. Gently fry the spices together in oil until aromatic, be careful not to burn them, then add the rice and toast it in the spices, stirring constantly for about a minute to a minute and a half – make sure the rice is well coated.

  9. Add the stock, stir for about 30 seconds, put the lid on and reduce the heat to low. Simmer until all of the stock has been absorbed and the rice is cooked. Fluff the rice and serve.

  10. Cut pita pockets through the middle and gently open them up.

  11. Spread pita with yoghurt and hummus then gently start placing all of the ingredients inside.

Lamb Pita | Stay at Home

It’s smart cooking. And they make the most amazing picnic food!

Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice | Stay at Home Mum

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