Hoisin Lamb in Pita Pockets |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another oldie-but-goodie from Sunset Magazine. Easy weeknight prep. We like to accompany with a simple steamed vege like green beans or broccoli. Ingredients:
16 ounces lamb, ground |
1/2 onion, chopped fine |
3 garlic cloves, minced |
3 tablespoons hoisin sauce |
1/4 cup dry sherry |
1/4 cup low sodium chicken broth |
1 teaspoon cornstarch |
1/4 cup fresh cilantro, minced |
4 pita bread, cut in half |
3 cups cabbage, shredded |
Directions:
1. Saute lamb, onion, and garlic until lamb in browned.
2. In a small bowl, stir together hoisin sauce, sherry, broth, and cornstarch. Add to lamb mixture with cilantro and bring to boil.
3. Assemble sandwiches in pita halves, with cabbage.
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