1. Make the peach and lemon chutney, place all ingredients in a large saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer, uncovered, stirring occasionally, until all the liquid has evaporated and the mixture is thick. 2. Place the cubed lamb in a dish with 2 tablespoons of the oil a seasoning of salt, paprika and cinnamon. Set aside for at least 15 minutes. Toast the cumin seeds in a frying pan over a medium heat and then grind to a powder. Add to the lamb and mix together well. 3. Heat the remaining oil in a large frying pan or griddle pan, add the onion and cook for 20 minutes. Add the lamb and cook for about 4 minutes on each side or until lightly charred, turning occasionally. Dizzle the remaining marinade over the meat, add the ground cumin seeds and paprika and toss together well. 4. To serve, warm the pitta breads, place on serving plates and spoon the chutney on top, followed by the spicy lamb. Garnish with a little paprika and serve NOTES : Chef:Amanda Grant
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 38 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 226.3mg||6 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 21.5g|
|Protein 1.3g||2 %|
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Calories per serving: 128
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