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Pita Pockets with Lemony Lamb and Sour Cream

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 200ml cold water
  • 25ml lemon juice
  • 3ml garlic
  • 500g lamb, cubed
  • 15ml oil
  • 4 pita pockets
  • 100ml sour cream
  • 1 sachet KNORR Savoury Mince Dry Cook-in-Sauce
  • 1 red onion, sliced
  • 400ml lettuce, shredded
  • 1 tomato, finely chopped
  • 125ml cucumber, diced
  • 200ml cheddar cheese, grated
  • 1 In a large pan fry lamb, onion and garlic in oil until the lamb is browned, then add lemon juice.
  • 2 Mix the sachet contents with 200 ml cold water, add to the lamb and allow it to thicken.
  • 3 Place shredded lettuce, tomatoes and cucumber into a pita pocket and fill with lamb cubes.
  • 4 Serve with a dollop of sour cream and sprinkle with grated cheese.