So good you need twice as much Mango salsa! Fine cooking 67 pg 94C
Ingredients
- ½ Tbs ground cumin
- ½ Tbs ground ginger
- ½ tsp. ground cinnamon
- 1 lb. ground lamb
- 1 large red onion cut into small dice
- Kosher salt and freshly ground black pepper
- ¾ cup Major Grey style mango chutney divided
- 2 ripe medium mangos cut into ¼-½-inch dice
- 3 Tbs. chopped fresh cilantro
- 4 large pita breads cut in half to yield 8 half-moon pockets
- 4 tsp. fresh lime juice; more to taste
Instructions
- Heat the oven to 450°F. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve ½ 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 ½ 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 most of the liquid has evaporated from the pan, about 9 minutes. Stir in ½ 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 ½ cup onion and ¼ cup 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.