Fried Lamb Bread

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;ÂÂs 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.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 951.4

Dietary: Gluten-free

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;ÂÂs 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

2 Tablespoons flaked almonds,
6 Minutes or until golden. Stir
10 Seconds or until fragrant.
10 Minutes until rice is tender
3 Meanwhile, heat a char-grill

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

Servings 12 servings

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

Read it online: https://www.chefs-mate.com/recipe/fried-lamb-bread-3/