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Ingredients
Method
- 500g lamb mince
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 4 flatbreads or Lebanese bread rounds
- 200g Greek yoghurt
- Handful mint leaves, chopped
- 2 tbsp pine nuts, toasted
- 1 lemon, cut into wedges
- Heat a splash of oil in a frying pan and cook the onion for 5 minutes, until soft. Add the garlic and spices, stir for 30 seconds, then add the lamb and break it up with a wooden spoon. Cook for 8 minutes, until browned.
- Stir through the tomato paste and a splash of water, season well, and simmer for 5 minutes until glossy. Meanwhile, warm the flatbreads in a dry pan or under the grill.
- Mix the yoghurt with half the mint and a pinch of salt. Spread the lamb over the warm flatbreads, spoon over the yoghurt, then scatter with the pine nuts and remaining mint. Serve with lemon wedges to squeeze over.
30 mins
4 serving
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