Fried Lamb Bread

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Difficulty: Intermediate
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Crispy flatbread wraps filled with spiced lamb and fluffy pilaf rice
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This hearty Fried Lamb Bread recipe combines tender, spice-rubbed lamb chops with a fragrant pilaf of rice, chickpeas, and dried apricots. The dish is topped with creamy yogurt and fresh mint, all wrapped in warm, toasted pitta bread. It’s a satisfying meal that balances savory meat with sweet and tangy notes, perfect for a robust lunch or a family dinner. The combination of textures from the crispy bread, soft rice, and juicy lamb makes it a standout choice for those who enjoy Middle Eastern-inspired flavors. Simple to assemble yet impressive enough for guests, this dish brings comfort and warmth to any table.

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Fried Lamb Bread

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Calories: 951.4

Description

This hearty Fried Lamb Bread recipe combines tender, spice-rubbed lamb chops with a fragrant pilaf of rice, chickpeas, and dried apricots. The dish is topped with creamy yogurt and fresh mint, all wrapped in warm, toasted pitta bread. It&# 226;€™s a satisfying meal that balances savory meat with sweet and tangy notes, perfect for a robust lunch or a family dinner. The combination of textures from the crispy bread, soft rice, and juicy lamb makes it a standout choice for those who enjoy Middle Eastern-inspired flavors. Simple to assemble yet impressive enough for guests, this dish brings comfort and warmth to any table.

Ingredients

Directions

  1. Heat half the oil in a large deep frying pan over moderate heat.
  2. Add onion; cook and stir for 6 minutes or until golden.
  3. Add 2 teaspoons of the spice mixture; cook and stir for 10 seconds or until fragrant.
  4. Add rice; stir to coat.
  5. Add chickpeas, apricots, and stock; bring to the boil.
  6. Reduce heat; simmer, covered, for 10 minutes until rice is tender and stock has been absorbed.
  7. Meanwhile, heat a char-grill pan over high heat.
  8. Brush lamb with remaining oil; sprinkle with remaining spice.
  9. Cook lamb for 4 minutes each side for medium or until cooked to your liking.
  10. Transfer lamb to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
  11. Stir currants, mint and almonds to rice.
  12. Top with lamb, yoghurt and extra mint. Serve with toasted pitta bread, halved.

Nutrition Facts

Amount Per Serving
Calories 951.4kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 5.0g25%
Cholesterol 0.0mg0%
Sodium 255.5mg11%
Total Carbohydrate 137.1g46%
Dietary Fiber 11.1g45%
Sugars 7.6g
Protein 23.1g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

You can substitute lamb with chicken thighs or beef strips for a different flavor profile.

For a vegan option, omit the lamb and yogurt, and use vegetable stock instead of meat stock.

Ensure the rice is fully tender before assembling the dish to avoid a crunchy texture.

Keywords: lamb, pilaf, pitta, chickpeas, apricots, yogurt, mint, spiced, flatbread, international, hearty, dinner, rice, almonds, fried, wrap, curry, herbs, comfort food, easy
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