Ingredients

1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1-1/2 lb. ground lamb
1 large red onion, cut into small dice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 Tbs. Major Grey style mango chutney
1 ripe medium mango, cut into 1/4-inch dice
3 Tbs. chopped fresh cilantro
4 large pita breads, cut in half to yield 8 half-moon pockets
2 tsp. fresh lime juice; more to taste

Nutritional Sample Size based on four servings
Calories (kcal) : 610
Fat Calories (kcal): 220
Fat (g): 24
Saturated Fat (g): 10
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 10
Cholesterol (mg): 110
Sodium (mg): 1010
Carbohydrates (g): 64
Fiber (g): 5
Protein (g): 36

Preparation

Heat the oven to 450°F. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 tsp. of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.
Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of the chutney and continue to cook for 1 minute. Remove from the heat and keep warm.
Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 Tbs. chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).
To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa.

This recipe also works as an hors d’oeuvre. Cut the pitas into triangles and toss with 4 to 5 Tbs. olive oil and kosher salt. Toast on a baking sheet in a 450°F oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with some of the lamb mixture and a bit of the salsa.

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Reviews (4 reviews)

FreddieFlea | 01/14/2014
Excellent. I was familiar with all the spices, but first time with chutney. Love it. Great on romaine leaves, too. Pairs well with tzatziki. 40 mins start to finish.
penelopeplantlady | 10/24/2013
Love this combo of flavors! For dinner I served two pita halves to each of us, stuffed with the meat mix, and gave everyone a portion of salsa on the side. A good time had by all!Have made this a number of times since my original review, and would like to share: stuff a small ball of tin foil in the pita halves when heating them. This holds the pita sides apart, and the toasted pitas are then perfectly molded to more easily accept the filling.
ali2379 | 02/08/2010
I love this recipe, and it's a repeat request from my husband. I simplify it for weeknights. I don't bother with the fresh mango salsa. I mix some non-fat Greek Yogurt with a clove of pressed garlic, a bit of olive oil and some cilantro and that is the condiment that goes on the pita. Always a hit and so easy! I keep the spice mix around so I don't have to go through the fuss of measuring when I'm busy.
jjaeckle | 12/05/2009
The spice of the lamb and the tartness of the mango work perfectly together! This was great!

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What We're Cooking Now

Name: Spiced Lamb Pitas with Fresh Mango Salsa
Yield: four. servings
Cuisine: Mediterranean
Ingredients: 1-1/2 tsp. ground cumin; 1-1/2 tsp. ground ginger; 1/2 tsp. ground cinnamon; 1-1/2 lb. ground lamb; 1 large red onion, cut into small dice; Kosher salt and freshly ground black pepper; 1/2 cup plus 2 Tbs. Major Grey style mango chutney; 1 ripe medium mango, cut into 1/4-inch dice; 3 Tbs. chopped fresh cilantro; 4 large pita breads, cut in half to yield 8 half-moon pockets; 2 tsp. fresh lime juice; more to taste