Spiced lamb pitta pockets

500g Northern Ireland Farm Quality Assured lamb mince

1 garlic clove

1 red chilli

6 spring onions

1 x 15ml spoon (1 tbsp) fresh mint

1 x 15ml spoon (1 tbsp) fresh coriander

1 x 15ml spoon (1 tbsp) medium curry powder

8 mini wholemeal pitta pockets

2 x 5ml spoons (2 tsp) mango chutney

To serve

Lettuce leaves

Extra mango chutney

Natural yogurt with a little chopped fresh mint

Chopping board, knife, garlic crusher, weighing scales, measuring spoons, garlic crusher, large non-stick frying pan, mixing spoon.

Peel and crush the garlic. Remove the top of the chilli, cut in half lengthways, deseed and slice.
Remove the root and skin from the spring onions and finely slice.
Chop the mint and coriander.
Heat a large non-stick frying pan and dry fry the lamb mince with the curry powder, garlic and chilli for 20 minutes until the mince is cooked. Stir continuously.
Toast the mini pitta pockets and cut in half.
Add the mango chutney, mint, coriander and spring onions to the mince and stir through.
Spoon the mince mixture into the toasted pitta pockets and add the lettuce leaves.
Serve with extra mango chutney and a little natural yogurt with mint.