1 mins Prep
6 mins Cook
Please Note – Nutritional information is provided as a guide only and may not be accurate.
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.
Preheat oven to 150°C
Place all ingredients in a heavy-based pot
Pop in the oven and cook for 4 to 5 hours
Remove from oven, place the lamb on a plate to rest, drain the sauce in a fine sieve and discard veggies.
Using paper towel try to soak up as much oil off the top of the sauce as possible.
Shred the lamb, drizzle over some sauce and cover with foil.
Heat the olive oil in the frypan over med-low heat.
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.
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.
Cut pita pockets through the middle and gently open them up.
Spread pita with yoghurt and hummus then gently start placing all of the ingredients inside.
It’s smart cooking. And they make the most amazing picnic food!