Spiced lamb pittas with wild garlic, yoghurt & pickled cucumber

  • Prep: 15m
  • Cook: 30m
  • Serves: 2

Wild garlic has a brief but abundant season. It carpets the woods surrounding the farm, and on a warm spring day there is a palpable pungency in the air. It can be eaten raw, but a slight wilting in the pan mellows the taste. When you wash the wild garlic don’t dry the leaves before cooking. It only takes a short time to cook and the residual water helps it to steam and wilt in the pan without catching, removing the need for oil or butter.


  1. Mix the vinegar, sugar and a pinch of salt until the sugar and salt dissolve. In a shallow tray or bowl, mix the cucumber with the vinegar. Leave to marinate, turning occasionally.
  2. Heat 1 tbsp oil in a frying pan until almost smoking hot. If using raw lamb mince, season the lamb with salt and pepper and add it to the pan. Fry for 5 minutes, until nicely browned (if using cooked leftover lamb, skip to the next step without this browning).
  3. Add the smoked paprika, oregano and cinnamon to the lamb. Fry for 1 minute. Tip in the tomatoes and harissa. Simmer for 20 minutes, until thick and glossy. Add a dash of water if it looks like it may dry out too much and start to catch.
  4. Dress the onion with a little salt and pepper. Add the mint. Preheat your oven to 200˚C/Gas 6.
  5. When the lamb is ready, taste and adjust the seasoning. Drain the vinegar away from the cucumber slices and mix them with the poppy seeds.
  6. Warm the pittas in the oven for 2-3 minutes.
  7. Put a saucepan on the heat. Add the wild garlic. Season with a pinch of salt and let it wilt and collapse. This should take no more than 1 minute.
  8. Split the pittas open to create a pocket. Divide the lamb between the pittas and stuff in some onion, wild garlic, pickled cucumber and a dollop of yoghurt.


All to be sourced organic where possible

  • 2 tbsp cider or wine vinegar
  • ½ tbsp light brown sugar
  • ½ cucumber, halved, deseeded & finely sliced
  • 300g lamb mince, or shredded leftover roast lamb
  • Oil for frying
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ¼ tsp cinnamon
  • 1 tin chopped tomatoes
  • 1 tbsp harissa
  • 1 small red onion, peeled & finely sliced or 2 spring onions, finely sliced
  • Small bunch mint, leaves shredded
  • 1 tsp poppy seeds
  • 4 pitta breads
  • 100g wild garlic, washed well
  • 150ml yoghurt
  • Salt & pepper

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Riverford Organic Farmers

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