Ingredients
Equipment
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
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!
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!