This was one of my favorite meals my mum, Anthea would cook for us as we were growing up. It takes about 10 minutes to prep (not including the resting time) and 5 minutes to cook. It is a really delicious meal and perfect if you are short of time or just cant be bothered to spend hours in the kitchen after a long day. Anthea would normally use beef mince with onions and freshly ground coriander seeds, but any mince meat and spice mix can be used.
For this recipe I have used one small packet of lean lamb mince (250g) to feed two people. Grate 2 cloves of garlic and half an onion and add to the lamb along with 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, a little ground ginger, a healthy pinch of salt and black pepper, some finely chopped dried apricots and a handful of chopped fresh parsley. Squish the ingredients together with you hands and leave to rest in the fridge for half an hour.
When you are ready to eat slice two pita breads in half (heating them gently in a toaster first will help them to open). Spread the lamb mixture evenly over the four pita halves and heat under a hot grill for 3-5 minutes or so until the lamb is cooked and browning on top but still slightly pink underneath and the edges of the pita breads have toasted up nicely. Serve with a homemade coleslaw or potato salad, tzatziki/raita and mango chutney.