Spiced lamb flatbreads with garlic yogurt
Cumin and paprika ground lamb piled onto warm flatbreads with garlicky yogurt, tomato, cucumber, mint and a squeeze of lemon. Messy, fast and very good.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 780 kcal
Ingredients
Method
Stir the yogurt, grated garlic, a squeeze of lemon juice and a pinch of salt together. Set aside.
Heat the oil in a large skillet 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 and warm in a hot oven.
Spread the flatbreads with the garlic yogurt, pile on the lamb, tomatoes and cucumber, and finish with mint, black pepper and lemon wedges.
Tips
- Ground lamb 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.
