Lamb Pitas
My parents have never tasted lamb, but they're game to try new things, so we made ground lamb in pitas with mango chutney for lunch the other day. This recipe, from Fine Cooking, is a keeper (even though I took some liberties).
My dad sauteed 3/4 pound ground lamb with 1/4 minced red onion (we minced half the onion and reserved some of it for the chutney), a teaspoon each ground ginger and cumin and 1/2 teaspoon cinnamon. Once it was cooked, we added a couple tablespoons prepared mango chutney.
Then I made the chutney to serve with it: the rest of the prepared chutney and minced onion, chopped cilantro and lime juice to taste. We ate the lamb and chutney in pitas (I added plain yogurt to mine). It was so easy and pretty good.
Kim, I'm from Melbourne Australia.
I'm in my early 50's & I find it hard to believe that your parents have never tasted lamb. No offence intended...maybe theres a valid reason for that.
But then again, if I remember correctly, lamb has never been very popular in USA. Correct me if I'm wrong please.
However, lamb is a staple diet here & is as common as steak & pork. We have it as cutlets or chops (fried or bbq'ed or baked in the oven), in casseroles and as a roast.
If I remember correctly again, Australia has just started exporting sheep to USA to keep up with the demand. But I think the USA farmers arent too happy about it.