Kofta meatballs in pita
Lean lamb mince
⅓ cup(s), (25g)
2 tbs, finely chopped, plus ⅓ cup extra leaves to serve
99% fat-free plain yoghurt
½ cup(s), (120g)
Wholemeal pita pocket
4 small, (4 x 31g)
Baby spinach leaves
2 medium, Roma variety, finely chopped
⅓ cup(s), leaves
1 x 3 second spray(s)
- Heat a small frying pan over medium heat. Cook cumin and sumac, stirring, for 1 minute or until fragrant. Cool.
- Combine the lamb, breadcrumbs, chopped coriander and half the cumin mixture in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of the mixture into 24 balls. Lightly spray a large frying pan with oil and heat on medium-high. Cook the meatballs, turning occasionally, for 5-7 minutes or until cooked through.
- Meanwhile, combine yoghurt, remaining cumin mixture and 1 tablespoon warm water in a small bowl. Season with salt and pepper. Cut pita breads in half crossways then separate each half to form a pocket. Spread half the spiced yoghurt inside each pita half. Fill with spinach, tomato, coriander leaves, mint leaves and meatballs. Drizzle with the remaining spiced yoghurt.