Spiced Lamb Pittas
Lads, all I can say is please try this recipe. It is easy peasy and soooo delicious. As you know I use my guinea pigs AKA the children at home to trial all recipes. I listen to all criticisms and do what I like anyway. ?Seriously I adjust as I feel appropriate. This recipe needs no tweaking. It is a big hit and I love it because its easy and a fun kind of dinner. Read on for Jemma Kehoe Nutritionists Slant on the health benefits and Shane Dineen Fitness expert gives us insight into how this suits his and his clients needs as a fitness trainer. Enjoy X
Spiced Lamb Pittas
#Tip from Jemma – Let’s Nutrify!
Lamb is one of my absolute favourite meats. I adore the taste and the fact that it's a relatively wild meat, but I also love it because of its’ nutrient profile. The iron and zinc content of lamb is excellent, meaning it's a super meat to build the blood and increase energy levels.
Which has more omega 3’s – 100gms of cod or 100gms of lamb? You might be surprised to learn that the answer is lamb! You can get almost 300mgs of wonderful omega 3 fatty acids from just 100gms of lamb meat which is a comparable amount to that contained in 1 premium brand fish oil capsule! So if you’re not a fish lover but want to ensure that you get nice amounts of heart-healthy omega 3 fatty acids, enjoy lamb once-twice weekly.
Shane Dineen Fitness Coach
“This meal is a perfect quick and easy post workout meal/dinner, containing high percentage of Protein from the meat for recovery, muscle growth and repair.
Along with Carbs coming from the Pitta to refuel and top up your Glycogen stores to be able to perform at your best for your next session.
Not to mention the health benefits from the Veg + Spices too keep everything on the inside fit and healthy”
Quick and Easy
Spiced lamb pittas
Ingredients
2 tbsp. olive oil
1 onion chopped
1 large clove of garlic crushed
Salt and black pepper
1 tsp. of turmeric
1 tsp. of ground cumin
1 tsp. ground coriander
450g lamb mince
50mls of water
225g potatoes diced
75g frozen peas
Method
Add the spices and mince and cook for 4-5 minutes until the mince loses its raw colour. Tip in the potatoes and 50ml water and cover and simmer for 8-10 minutes until the potatoes are tender. Add the peas and cook, uncovered for a further 2 minutes.
Toast your pittas as usual and get your Greek yoghurt ready (optional extra is to add some diced cucumber or mint)
#Tips from the butcher's wife
Make these healthier, use whole-wheat pittas. Add a side salad of fresh green leaves. Yum!!
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