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XINJIANG LAMB MINI PITA POCKETS: Submitted by: Jeannie | Date Added: 25 Feb 2015
Listed in: International Food

1/2 lb of lamb loin (or pre-sliced shabu-shabu lamb)
3 cloves garlic, finely minced
1 tablespoons ground cumin
1 tablespoon dried mint
1 1/2 teaspoons ground fennel
1 teaspoons Hungarian paprika
1/2 teaspoon cayenne/chile powder, less depending on preference
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
1/2 cup watercress, daikon sprouts or any peppery micro greens
4 mini pitas

Cooking Instructions

Freeze the lamb for about 20 minutes so that you can slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).

Mix all the dried spices, salt and pepper together in a small bowl.

Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.

Cooking the lamb: Add 1/2 tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking.

Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized.

Repeat with more oil for remaining meat.

Assembling the pockets:

Cut pitas into 2. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.

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