Description
A great snack for the holiday table or for a picnic. Nice to pick up little crispy envelope of pita, which is wrapped juicy lamb cutlet and dip in a fragrant sauce.
Ingredients
-
Lamb
250 g
-
Ginger
-
Chili
-
Garlic
5 tooth
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Cilantro
-
Salt
-
Black pepper
-
Pita
-
Onion
1 piece
-
Rosemary
-
Thyme
-
Tomatoes in own juice
200 ml
Cooking
The flesh of mutton wash, clean from the films, cut into small pieces and mince.
Ginger and garlic peel, chop. Finely chop chili and cilantro.
To the mince add the ginger, garlic, Chile and cilantro, season with salt and pepper. Knead well and beat the stuffing.
To form a small ass, to put them in the fridge and prepare the sauce.
For the sauce - chop the garlic, onion and aromatic herbs - rosemary and thyme.
Fry everything together in olive oil until light brown colour, pour the tomato pieces in own juice, bring to a boil. Boil down the sauce to desired thickness and remove from heat, cool slightly.
To shift the cooled sauce in a blender, season with salt and pepper, add cilantro and chop until smooth.
Preheat a frying pan vegetable oil and fry the kebab until soft.
Pita bread cut into segments and wrap them in the ass. Transfer to a baking sheet and bake in the oven at 180 C for 5-7 minutes. Patties in this time comes to readiness, the pita a bit dry, will hold the shape and will not unfold.
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