Spiced Lamb with Flatbread
I’ll be honest—I came up with this recipe purely because I wanted to do something fun. That’s it. You can serve this dish however you like: throw everything onto a plate and dig in, or portion it up and serve the lamb with toppings on flatbread.
Serves 4
Hands-on Time 30 minutes
Cooking Time 23 minutes
Ingredients
1 bunch of mint
1 pomegranate
½ cucumber
¼ tsp + pinch of salt
250g Greek yoghurt
1 onion
½ tbsp olive oil
2 garlic cloves
1 tsp ground coriander
1 tsp ground cumin
1 tbsp Ras El Hanout spice mix
2 tbsp tomato puree
½ tin (200g) chopped tomatoes
1 lemon
500g lamb mince
50g feta cheese
25g pistachios
Equipment
Serving bowls
Vegetable peeler
Spoon
Grater
Kitchen paper
Knife
Chopping board
Wooden spoon
Large wide frying pan
Micro-grater
Spatula
Serving dish
Method
1. Prepare the mint yoghurt
Chop the mint leaves and set aside.
Extract the seeds from the pomegranate and set aside.
Peel and grate the cucumber. Squeeze out excess water using kitchen paper.
Mix the cucumber, half the chopped mint, a pinch of salt, and Greek yoghurt in a serving bowl.
2. Cook the lamb
Peel, quarter, and slice the onion.
Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 10 minutes until softened.
Grate in the garlic and cook for 1 minute.
Add the coriander, cumin, Ras El Hanout, tomato puree, chopped tomatoes, and juice of the lemon. Stir and cook for 1 minute.
Add the lamb mince and ¼ tsp salt. Break up the lamb with a spatula and cook for 10 minutes until browned and cooked through. Taste and adjust seasoning.
3. Assemble and serve
Chop the pistachios and crumble the feta.
Serve the lamb in a dish topped with pistachios, feta, dollops of mint yoghurt, pomegranate seeds, and remaining mint.
Serve with flatbreads and extra accompaniments on the side.
Enjoy!
