Lamb Flatbread

Mince is a staple in our house, it's just such a versatile ingredient. However, I don't get to cook with lamb very often as the in-house taste tester doesn't eat red meat for health reasons. I gave this a crack while I was home alone. It was yum. It's got a Middle Eastern/Mediterranean vibe with a deep warm spice profile that's not too hot.

Serves 2

Flatbread ingredients

175g of self-raising flour

Flour to dust the countertop

175g of Greek yoghurt

1/2 tsp. of baking powder

Pinch of salt

2 tbsp. of olive oil

Mince topping ingredients

1 onion, finely chopped

1 red chilli, minced

2 cloves of garlic, minced

1 tbsp. of Ras el Hanout

250g of lamb mince

2 tbsp. of olive oil

Salt & Pepper

Yoghurt spread ingredients

100g of Greek yoghurt

50g of goat's cheese (I used Meredith's Dairy's, so good)

A few sprigs of mint, chopped

A few sprigs of flat-leaf parsley, chopped

A few sprigs of coriander, chopped

Pomegranate seeds, a few mint leaves and 2 tsp. of dukkah to garnish

Method

Flatbread

1. Start by making the dough for the flatbread. It's very easy. Add the flour and baking powder to a bowl. Gradually stir in the yoghurt. It will look crumbly. Get in with clean hands to bring it together.

2. Dust the countertop with some flour and turn out the dough onto it. Knead it for a minute or so to bring it all together. It's flatbread so it doesn't need to rise. Cut into 2 pieces. Roll out the two pieces into whatever shape you want to about 1/2cm in thickness. Heat a griddle pan if you have one and brush on about a tbsp. of the olive oil. Once it's hot, add your dough. Cook for about 4 minutes until brown. It should start to puff up. Turn over and cook on the other side. It won't need as long on the other side. Repeat with the other piece of dough. Set aside, while you get on with the rest.

Mince

1. Heat a frying pan and add the oil and heat.

2. Add the onion and fry until turning soft.

3. Add the mine and cook until brown.

4. Add in the garlic and chilli and cook until fragrant. Stir in the spice and salt and pepper. Turn off the heat.

Yoghurt Spread

1. In a small bowl, mix the goat's cheese, Greek yoghurt, herbs and salt and pepper.
   

2. Start to assemble everything on your plate. Grab one of your flatbreads and spread on half of the yoghurt/cheese mixture. Top with half the mince. Sprinkle over the pomegranate seeds, mint and dukkah. Repeat with the rest of the ingredients.