If you have leftover lamb from the roast, then this is the recipe for you. Particularly good for using up the leftovers of leftovers, you don't need much lamb to make a meal of it. Based on one of my favourite Palestinian recipes, a celebration dish usually made with chicken, this lamb version is quick and easy to throw together.
Sumac, a deep purple dried berry used extensively in the foods of the Levant, is fairly readily available these days but if you can’t get it then just omit it. It does lend the dish a lemony, sweet/savoury air that forms the core of the dish so do try to get your hands on some. Breadwise, if you can't get hold of thin Middle Eastern flatbreads then go for pita. Poor old pita seems to get left on the shelf these days but is actually ideal for our needs here. Something that soaks up the oil and crisps up nicely is the thing here.

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Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

4 pita bread
400 g leftover roast lamb. chopped
2 red onions, chopped
2 cloves garlic
2 tbsp. olive oil
4 cardamom pods
1 pinch flaked sea salt
1 pomegranate
2 tbsp. pine nuts
2 tbsp. sumac
rocket, for garnish
red onion, for garnish

Method

1. In a medium saucepan, heat the oil and add the chopped red onions with the whole garlic cloves, cardamom pods, and a pinch of salt.
2. Cook gently for about 10 minutes or until the onions are soft and translucent.
3. Pre heat the oven to 180°C.
4. Chop the pomegranate in half and then squeeze over the onions. You will remove all of the juice and most of the seeds this way. The remaining seeds will be used in the salad/garnish.
5. Cook the onions, over a medium heat, for a further 30 minutes. They should be very soft and form something the consistency of chutney. Pick out the garlic cloves and the cardamom pods.
6. Toast the pine nuts for a few minutes in a hot dry saucepan, so that they brown all over and release their flavour. Tip these into the onion marmalade along with the sumac. Stir to combine and set aside.
7. Pop the pita in the oven or toaster, just so that they warm enough to split in half easily. Split the pita and lay on a baking tray.
8. Spread each pita half with the onion marmalade and top with the leftover lamb. Bake in the oven for about 10 minutes; just enough time for the flavours to mingle and the bread to crisp.
9. Toss together rocket, sliced red onion and pomegranate seeds to create a side salad/garnish. Serve with the hot breads and enjoy.

Nutrition Facts

Nutrition (per serving): 532 calories, 19.8g total fat, 4.5g saturated fat, 108mg cholesterol, 467.6mg sodium, 46.6g carbohydrates, 5.4g sugar, 4.1g fibre, 41.1g protein, 1.4IU vitamin a, 51.5mcg vitamin b12, 7.6mg vitamin b6, 0mg vitamin c, 0IU vitamin d, 4.1mg vitamin e, 1mcg vitamin k, 15.5mg calcium, 74.9mg iron, 304.4mg magnesium, 456.9mg potassium, 59.9mg zinc.

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