Instructions: * OR a large potato, peeled and diced

IN NONSTICK skillet, heat oil over medium heat, cook onion, garlic, potato, carrot, curry powder, thyme, salt, pepper and cayenne, stirring often, for about 5 minutes or until onion is softened. Transfer mixture to bowl and set aside. ADD BEEF to pan; cook over medium high heat, breaking up with spoon, for about 5 minutes or until no longer pink. Tilt pan; spoon off fat. Whisk stock with flour, add to pan along with peas and onion mixture.

BRING TO BOIL; reduce heat and simmer, partially covered for 8 to 10 minutes or until liquid is absorbed and vegetables are tender. Cut pitas in half and open to form pockets. Line each half with lettuce leaf; spoon in beef mixture.

Makes 4 servings.

Serving Ideas : Menu:
Jamaican Pitas, Marinated Vegetable Salad, Frozen Yog

NOTES :

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