What are the main ingredients in Apricot Relish & Lamb Pitas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Apricot Relish & Lamb Pitas?

Calories: 969, Carbs: 116 grams, Fat: grams, Protein: 55.3 grams, Sugar: 37.8 grams, Salt: 1428 grams

How do I prepare Apricot Relish & Lamb Pitas?

RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season. MINCE: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. TOAST: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket. TIME TO EAT: Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef! CARROT SALAD: In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning.

What should be prepared from my kitchen to make Apricot Relish & Lamb Pitas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Apricot Relish & Lamb Pitas

Name: Apricot Relish & Lamb Pitas
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

We’re rocking with Moroccan flavours in the kitchen today, Chef. A toasted pita pocket smeared with tzatziki enfolds Moroccan-spiced lamb mince, a homemade apricot relish featuring sweet apricot jam and tart dried apricots with zesty lemon, and a mint, carrot & cucumber salad for freshness.

Apricot Relish & Lamb Pitas

with tzatziki & fresh mint

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Apricot Jam
Carrot
Cucumber
Dried Apricots
Free-range Lamb Mince
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Moroccan Rub
Onion
Onions
Pita Bread
Pita Breads
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
CARROT SALAD
In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!

Onion - 1
Apricot Jam - 15ml
Lemon - 1
Dried Apricots - 20g
Free-range Lamb Mince - 150g
NOMU Moroccan Rub - 15ml
Garlic Clove - 1
Pita Bread - 1
Carrot - 120g
Cucumber - 50g
Fresh Mint - 3g
Tzatziki - 50ml

Download the Recipe

Serves 2

RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
CARROT SALAD
In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!

Onion - 1
Apricot Jam - 30ml
Lemon - 1
Dried Apricots - 40g
Free-range Lamb Mince - 300g
NOMU Moroccan Rub - 30ml
Garlic Clove - 1
Pita Breads - 2
Carrot - 240g
Cucumber - 100g
Fresh Mint - 5g
Tzatziki - 100ml

Download the Recipe

Serves 3

RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 10-12 minutes (shifting occasionally). Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
CARROT SALAD
In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!

Onions - 2
Apricot Jam - 45ml
Lemons - 2
Dried Apricots - 60g
Free-range Lamb Mince - 450g
NOMU Moroccan Rub - 45ml
Garlic Cloves - 2
Pita Breads - 3
Carrot - 360g
Cucumber - 150g
Fresh Mint - 8g
Tzatziki - 150ml

Download the Recipe

Serves 4

RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 10-12 minutes (shifting occasionally). Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
CARROT SALAD
In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!