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Great with a
Asian-style beer...
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¾
lb |
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ground lamb |
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1
medium |
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onion, chopped finely |
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3
cloves |
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garlic, minced |
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¼
cup |
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dry
sherry |
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¼
cup |
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chicken broth |
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1
tsp |
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cornstarch |
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¼
cup |
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minced fresh cilantro |
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3
Tbs |
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hoisin sauce |
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4
whole |
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pita
breads, cut in half crosswise |
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3
cups |
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finely shredded Napa cabbage |
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1 |
Heat a large
frying pan to medium-high heat. Add
lamb, onion and garlic. Stir often until meat is
well browned, 10-13 minutes. |
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2 |
While lamb
is cooking, mix sherry and chicken broth in a
small bowl. Add
cornstarch and stir until smooth. |
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3 |
Add
cilantro, hoisin and broth mixture to lamb. Stir
until sauce boils; keep warm over low heat. |
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4 |
Fill pita
pockets with cabbage. Top with lamb mixture. Serve
immediately. |
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Servings: 4
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