Date posted: 02/03/2023

Mozambique spiced lamb pitta with apricot and mint slaw

  • Serves 8
  • Timing: 1 hr 15 mins
Votes: 1 Average: 4


Farmstead lamb shoulder tied 800g
Mozambican coconut piri piri paste 100g
White cabbage 1/4
Red peppers 200g
Everyday Favourite apricot halves in juice 150g
Mint 30g
Sweetcorn in water 150g
Low fat natural yoghurt 100g
Everyday Favourites ground cumin 20g
Everyday Favourites white pitta bread 10
Sriracha hot sauce 30ml


  1. Place the lamb shoulder in a suitable metal tray and rub all over with the paste. Leave to marinate in the fridge over night if possible
  2. Roast the marinated lamb in a hot oven at 200°C for 1 hour, once cooked leave to rest
  3. Shred the white cabbage, slice the peppers, chop the soaked apricots and chop the mint. Combine all together with the sweetcorn in a bowl, then add the yoghurt and cumin and mix together well
  4. Char the pittas on the grill, then layer up the spicy lamb, slaw, drizzle over the Sriracha and finish with microherbs
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