Name: Spiced lamb flatbreads with garlic yoghurt
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Middle Eastern
Ingredients: 150 g Greek yoghurt; 2 cloves garlic, 1 finely grated, 1 finely chopped; 1 lemon, half juiced, half cut into wedges; 1 tbsp olive oil; ½ red onion, finely chopped; 300 g lamb mince; 1½ tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground cinnamon; 1 tbsp tomato paste, tomato purée; 2 large flatbreads or pita, Lebanese bread or naan also works; 150 g cherry tomatoes, quartered; 1 Lebanese cucumber, diced; 1 handful mint leaves, or parsley; salt and black pepper, to taste

Method

Stir the yoghurt, grated garlic, a squeeze of lemon juice and a pinch of salt together. Set aside.
Heat the oil in a large frying pan over medium-high heat. Add the onion and chopped garlic and cook for 2 minutes until softened.
Add the lamb, turn the heat to high and break it up with a wooden spoon. Cook without stirring too often so it browns and crisps in places, about 5 minutes.
Add the cumin, paprika, cinnamon, tomato paste and 1/2 teaspoon salt and stir for a minute until the lamb is coated and fragrant. Squeeze in the rest of the lemon juice.
Meanwhile, warm the flatbreads in a dry pan or directly over a gas flame for 20 to 30 seconds each side, or wrap in foil in a hot oven.
Spread the flatbreads with the garlic yoghurt, pile on the lamb, tomatoes and cucumber, and finish with mint, black pepper and lemon wedges.

Tips

Lamb mince releases a lot of fat. If there's a pool in the pan once it's browned, spoon most of it off before adding the spices.
A pinch of sumac or a drizzle of tahini over the top is a lovely extra if you have it.

Spiced lamb flatbreads with garlic yoghurt

Ingredients

Method

Tips

More like this

Beef and broccoli

Chickpea, spinach and coconut curry

Chorizo and butter bean stew