Name: Garlic Paprika Lamb Pita Rice Plate
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600 g lamb shoulder, diced; 200 g basmati rice; 3 cloves garlic, minced; 2 tsp paprika (sweet or smoked); 4 tbsp olive oil; 1 tsp ground cumin; to taste Salt and pepper; 4 small pita breads; 100 g fresh lettuce, chopped; 100 g fresh spinach, chopped; 50 g fresh cilantro, chopped; 2 tbsp sesame seeds; Sliced cucumbers (optional); Feta cheese crumbles (optional); Sriracha or yogurt sauce for drizzling (optional)

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Garlic Paprika Lamb Pita Rice Plate

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This Garlic Paprika Lamb Pita Rice Plate is a vibrant and satisfying meal that brings together tender, spiced lamb, fluffy rice, and fresh greens for a delightful crunch. The fragrant blend of garlic and paprika infuses the lamb with flavor, while the warm pita adds heartiness. Don’t hesitate to mix in your favorite veggies or adjust the spices to make it your own!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Daily Lunch Recipes

Cuisine: Global (Mediterranean-inspired)

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g lamb shoulder, diced
200 g basmati rice
3 cloves garlic, minced
2 tsp paprika (sweet or smoked)
4 tbsp olive oil
1 tsp ground cumin
to taste Salt and pepper
4 small pita breads
100 g fresh lettuce, chopped
100 g fresh spinach, chopped
50 g fresh cilantro, chopped
2 tbsp sesame seeds
Sliced cucumbers optional
Feta cheese crumbles optional
Sriracha or yogurt sauce for drizzling optional

Equipment

Large skillet
Medium-sized pot for rice
Heatproof mixing bowl
Serving plate
Chef's knife
Cutting board
Grill pan for pita

Method

Begin by rinsing the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 400 ml of water, a pinch of salt, and bring it to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the diced lamb, paprika, cumin, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the lamb is browned and cooked through.
Warm the pita breads in a separate skillet or on a grill pan for about 1-2 minutes on each side until soft and slightly charred.
Fluff the cooked rice with a fork and season with more salt if desired.
To assemble, place a portion of rice on each serving plate, add a generous spoonful of the lamb mixture, a handful of chopped lettuce and spinach, and a sprinkle of cilantro and sesame seeds. Serve with warm pita on the side.
For added flavor, consider drizzling with yogurt sauce or a dab of Sriracha. Enjoy your meal!

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 36gFat: 28gSodium: 350mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 750IUVitamin C: 10mgCalcium: 90mgIron: 4mg

Notes

Feel free to swap lamb with chicken or beef if preferred. Just adjust the cooking time accordingly.
Don’t hesitate to add your favorite vegetables or nuts for additional texture and flavor!
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Enjoy the fresh flavors of this dish for lunch throughout the week!

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Garlic Paprika Lamb Pita Rice Plate