Lamb Pitas with Tomato Yoghurt and Chilli Sauce

By Allyson Gofton

Lamb Pitas with Tomato Yoghurt & Chilli Sauce recipe from the New Zealand National Heart Foundation, on MiNDFOOD.

Serves 4-6

Lean Lamb Leg Steaks 700g

Tomato Yoghurt Sauce

Tomato puree 1/4 cup

Yoghurt, plain unsweetened 1/4 cup

Lite Sour Cream 1/4 cup

Chilli, minced 1/2 tsp

To serve

Wholemeal Pita pockets 4-6

Hummus 250g

Coleslaw 400g

Fresh mint, chopped 1/4 cup

1 Slice the lamb thinly and season well with pepper, a little oil, ground cumin or coriander.

2 In a bowl combine all the ingredients for the tomato yoghurt sauce.

3 Heat a grill plate until very hot, then sear the lamb over a high heat, stirring until cooked through. Set aside.

4 Spread a generous amount of hummus inside the pita pocket. Fill with coleslaw, sliced lamb, mint and a spoonfuil of the tomato yoghurt sauce.

5 Serve warm.

Nutrients per serve

Energy 2271kj

Total Fat 27.47g

Saturated Fat 6.70g

Dietary Fibre 6.9g

Sodium 650.7mg

Recipe from Allyson Gofton’s book Hot Ideas for Beef and Lamb. For more beef and lamb recipes visit


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login