CookEat Recipe
Tomato and Lamb with Sesame Yogurt
Lamb simmers with tomato until cooked, then is combined with wilted spinach, yogurt and sesame oil. Spoon into warm pita pockets and serve with lemon wedges.
Method
Steps
Step 1
Use raw boneless lamb leg or loin cut into 2 cm pieces. Wash and dice the tomato; wash and chop the spinach. Heat the olive oil in a wide pan over medium-high heat and sear the lamb for 3–4 minutes, turning.
Step 2
Add the tomato and 3 tablespoons water. Cover and simmer over medium-low heat for about 8–12 minutes until a clean thermometer reads 71°C in the thickest lamb pieces. Add the spinach for the last 2–3 minutes to wilt.
Step 3
Let the pan stand off the heat for 3 minutes, then fold in the yogurt and sesame oil.
Step 4
Wash and cut the lemon into wedges. Warm the pita in a dry pan over medium-low heat for about 1 minute per side until flexible. Halve and open the pockets, fill with the warm lamb mixture and divide into eight portions. Serve with lemon wedges.
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Cooked 5 times