Warm pitas, spiced lamb, cool cucumber yoghurt — everyone builds their own
The fastest way I know to get kids eating dinner is to let them build it. Spiced lamb mince goes in the middle of the table with warm pita halves, cool cucumber yoghurt and a bowl of lettuce and tomato — then everyone stuffs their own pockets, and nobody complains about what's touching what. The lamb takes one pan and about twelve minutes, and the cumin and cinnamon make the kitchen smell like a good kebab shop. Twenty-two minutes all up. The table does the rest of the work.
Ingredients
- 480g Your Farmer grass-fed lamb mince
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to season
- 200g Greek yoghurt (for the cucumber yoghurt)
- 1 Lebanese cucumber, coarsely grated and squeezed dry (for the cucumber yoghurt)
- 4 pita breads, halved into pockets and warmed
- Shredded lettuce and diced tomato, to serve
Instructions
For the spiced lamb
Set a large frying pan over medium-high heat. Add the mince and cook for 5–6 minutes, breaking it up as it browns — its own fat will render out, so no oil needed.
480g lamb minceAdd the onion and cook for 3–4 minutes until soft.
1 onionStir in the garlic, cumin and cinnamon and cook for 1 minute until fragrant. Season well, add a splash of water to keep the mince juicy, and simmer for 2 more minutes.
2 cloves garlic2 tsp cumin1/2 tsp cinnamonFor the cucumber yoghurt
Stir the squeezed cucumber through the yoghurt with a pinch of salt.
200g Greek yoghurt1 cucumberPut the lamb, cucumber yoghurt, lettuce and tomato on the table with the warm pita halves, and let everyone stuff their own pockets.
4 pita breadslettuce and tomatoAppears in
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Why Lamb Mince Carries Spice So Well
Cumin and cinnamon need fat to bloom — it's what carries their flavour through a dish instead of leaving it sitting dusty on top. That's why lamb mince is the natural choice here. The 480g pack in every Your Farmer® lamb share renders its own cooking fat in the first few minutes, the spices toast in it, and the whole pan turns aromatic in a way lean mince never quite manages. Brown the mince properly before the onion goes in — those crusty bits are the difference between spiced lamb and grey lamb with spices.
The splash of water at the end sounds odd but earns its place: it dissolves the spiced fond off the pan and turns it into a light coating so the filling stays juicy inside the bread. One more small thing — if your ground cumin has been sitting in the cupboard since last winter, buy a fresh jar. Ground spices fade quietly, and in a five-ingredient filling there's nowhere for a tired one to hide.
Swaps and Variations
- Beef mince: works well with a splash of oil at the start. If your table enjoys the build-your-own ritual, our beef mince tacos are the same trick with a Mexican accent.
- No pockets? Any flatbread or wrap does the job — pile and roll instead of stuff.
- Hummus layer: a schmear of hummus inside the pocket before the lamb goes in is a serious upgrade.
- For the grown-ups: a shake of chilli flakes into half the lamb keeps both camps happy.
Storage and Leftovers
The spiced lamb keeps 3 days in the fridge and freezes for up to 3 months — it reheats in a pan in minutes with a splash of water. The cucumber yoghurt is best fresh but holds a day covered in the fridge; give it a stir before serving. Best leftover move: spoon the warmed lamb over rice with the yoghurt and whatever salad survived, and call it a lamb bowl.
There's a pack of lamb mince in every delivery — reserve your share and this one goes straight into the weeknight rotation.
Frequently asked questions
How do I stop the pita pockets splitting?
Can I make the lamb filling ahead of time?
Is this spicy for kids?
Can I cook the mince straight from frozen?
What's a gluten-free option?
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