Spiced Lamb Strips with Mint and Cilantro
- 1 lb lamb leg, boned, trimmed and cut into thin strips 500 g
- 1 tsp cumin 5 mL
- 1 tsp coriander 5 mL
- 1 tsp paprika 5 mL
- 1/4 tsp pepper 1 mL
- 1 Tbsp plus 1 tsp canola oil 20 mL plus 5 mL
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 4 Roma tomatoes, seeded and cubed
- 1 Tbsp chopped fresh mint 15 mL
- 1 Tbsp chopped fresh cilantro 15 mL
- 4 whole wheat pitas, warmed
- 2 cups shredded lettuce 500 mL
- 8 black olives, chopped
- 1. In medium bowl, add lamb strips. Mix with cumin, coriander, paprika and pepper.
- 2. In large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium high heat. Working in batches, sauté lamb strips 4 - 5 minutes or until cooked through. Remove from pan and set aside. Add 1 tsp (5 mL) canola oil to pan and sauté onion for 3-4 minutes or until onion is cooked. Add garlic, tomatoes and cook 2 to 3 minutes longer. Add lamb back to pan.
- 3. Add mint and cilantro and toss with meat and vegetables. Divide mixture between four pitas. Garnish with lettuce and black olives.
|Total Fat||13 g|
|Saturated Fat||2.5 g|
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