This recipe for Spicy Lamb Flatbreads was fun, and a little bit different from my usual fare.
I didn’t actually have any flatbreads, so used tortilla wraps instead; I also couldn’t find lamb mince at the supermarket, so substituted lamb stir-fry. Will definitely make it again.
Spicy Lamb Flatbreads
Ingredients
- 500 g lamb mince I used lamb stir-fry
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 2 tsp dried chilli flakes
- 1/3 cup 90g store-bought caramelised onion relish (I used onion marmalade)
- Sea salt and cracked black pepper
- 2 Tbsp olive oil plus extra for brushing
- 4 large flatbreads or other flat style breads
- 1 cup 280g Greek-style (thick) yoghurt
- 250 g mixed cherry tomatoes halved
- ½ cup mint leaves
- 1/3 cup 40g toasted pine nuts, roughly chopped
- 2 Tbsp lemon juice
Instructions
- In a bowl, mix together the lamb (mince or stir-fry), cumin, chilli flakes, garlic, onion relish (or marmalade), salt and pepper.
- Brush half the oil over the flatbreads and either cook in a large frying pan over high heat, or pop under the grill as I did until crisp. Put aside.
- Using the remainder of the oil, cook the lamb mixture in the frying pan until nicely browned.
- Dollop 1/4 cup of the yoghurt over each of the flatbreads and add the lamb, cherry tomatoes, pine nuts and mint. Drizzle over with the lemon juice.
S