Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice - Perfect leftovers for lunches, easy dinners or a springtime picnic

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  • Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice

Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice.. the name is a mouthful but you wouldn’t be able to stop from craving this one once you’ve got a taste!

The thing I love about recipes like this is you can eat twice from cooking once.

Eat the lamb and rice with a dollop of yoghurt and some roti one day, and using the leftovers, make these pita pockets a day or two later.

It’s smart cooking. And they make the most amazing picnic food!

Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice | Stay at Home Mum

serves
4
time needed
prep cook
ingredients
26
difficulty
Medium
rating (click to rate)
5.0 based on 22 ratings, click to rate

Ingredients

Lamb

  • 1 1/2 Kg Lamb Shoulder
  • 1 Cup Balsamic Lamb
  • 1/3 Cup Brown Sugar
  • 8 Rosemary Sprigs
  • 1 Head Garlic
  • 1 tsp Salt And Pepper
  • 1 Litre Water Or Stock

Yellow Rice

  • 1 1/2 cups Washed Rice, Well-drained
  • 3 cups Of Chicken Or Vegetable Stock
  • 1 tsp (heaped) Cumin
  • 1 tsp (heaped) Ground Oregano
  • 1 tsp (heaped) Turmeric
  • 1 tsp (heaped) Onion Powder
  • 1 tsp (heaped) Garlic Powder
  • 2 tbsp Olive Oil

Pita Pockets

  • 4 Pita Bread Pockets
  • 1/4 cup Red Cabbage
  • 1/4 cup Parsley
  • 1/4 cup Spinach
  • 1/4 cup Yoghurt
  • 1/4 cup Hummus
  • 1/4 cup Leftover Yellow Rice
  • 1/4 cup Leftover Slow Cooker Balsamic Lamb


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Method

To Make The Lamb

  1. Preheat oven to 150°C
  2. Place all ingredients in a heavy-based pot
  3. Pop in the oven and cook for 4 to 5 hours
  4. Remove from oven, place the lamb on a plate to rest, drain the sauce in a fine sieve and discard veggies.
  5. Using paper towel try to soak up as much oil off the top of the sauce as possible.
  6. Shred the lamb, drizzle over some sauce and cover with foil.

To Make The Rice

  1. Heat the olive oil in the frypan over med-low heat.
  2. Gently fry the spices together in oil until aromatic, be careful not to burn them, then add the rice and toast it in the spices, stirring constantly for about a minute to a minute and a half - make sure the rice is well coated.
  3. Add the stock, stir for about 30 seconds, put the lid on and reduce the heat to low. Simmer until all of the stock has been absorbed and the rice is cooked. Fluff the rice and serve.

Note: I often can’t help myself and I stir the rice a couple of times in the first 6 minutes of cooking!

To Make The Pita Pocket

  1. Cut pita pockets through the middle and gently open them up.
  2. Spread pita with yoghurt and hummus then gently start placing all of the ingredients inside.

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