Lamb Mince Flatbreads with Harissa Yoghurt

• 350 glamb mince
• 3garlic cloves, minced
• 2naan breads, about 100 g each
• ½cucumber, finely diced
• 100 gcherry tomatoes, halved
• 1onion, finely diced
• 1 tspground cumin
• 1 tspsmoked paprika
• ½ tspcinnamon
• 1 tbspolive oil
• 150 gGreek yoghurt
• 1½ tbspharissa paste
• 15 gmint leaves, torn
• 30 mllemon juice
• 1 tspsumac
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large frying pan over medium heat. Cook the onion for 5 minutes until softened, then transfer to a bowl.
2. 2Increase to medium-high heat. Brown the lamb in two batches for 5–6 minutes each, breaking it up and letting it colour underneath before stirring. Lift the first batch out before adding the second, then return all the lamb and onion to the pan.
3. 3Drop the heat to medium. Stir in the garlic, cumin, smoked paprika and cinnamon and fry them in the lamb fat for 30–60 seconds until fragrant; watch the garlic, it only wants pale gold, never dark. Season with salt and pepper, then check a thicker clump of lamb reaches 75°C for 30 seconds.
4. 4In a small bowl, ripple the harissa paste through the Greek yoghurt with a pinch of salt; leave it streaky rather than fully mixed, so you get hits of pure harissa as you eat.
5. 5Warm the flatbreads in a dry pan for 1–2 minutes a side, or in a hot oven, until soft, pliable and lightly blistered. Taste the lamb one more time.
6. 6Spread the harissa yoghurt over the warmed naan. Add the spiced lamb, diced cucumber, cherry tomatoes and torn mint. Spoon over the measured lemon juice and finish with the teaspoon of sumac.

Per serving

kcal

930

protein

53.1g

fibre

7.7g

carbs

74g

fat

47.1g