 10 minutes |
 10 minutes |
 4 - 6 |
30 ml (2 Tbsp) olive oil
250 g lamb strips, cut ± 4 cm lengths
1 onion, chopped
2 cloves garlic, crushed
125 g button mushrooms, sliced
80 ml (1/3 cup) sweet chilli sauce
45 ml (3 Tbsp) fresh lemon juice
15 ml (1 Tbsp) sugar
2 ml (1/4 tsp) Worcestershire sauce
salt and freshly ground black pepper to taste
1 avocado pear, cut into cubes
4 pita breads
rocket leaves to garnish
1. Heat oil in a heavy-based saucepan. Fry lamb strips until golden brown. Add onion and garlic and sauté for a few minutes until soft.
2. Add mushrooms, chilli sauce, lemon juice, sugar, Worcestershire sauce and seasoning and stir over heat for a few minutes. Remove from heat and add avocado pear.
3. Cut pita breads in half and spoon filling inside, topped with rocket leaves. Serve immediately.
Variation
Substitute the mushrooms with chopped green or red pepper.