Lamb Mince Flatbreads with Harissa yoghurt

Ingredients

• 350 g lamb mince
• 3 garlic cloves, minced
• 2 flatbreads or naan breads
• ½ cucumber, finely diced
• 100 g cherry tomatoes, halved
• 1 onion, finely diced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp olive oil
• 150 g Greek yoghurt
• 1½ tbsp harissa paste
• 15 g mint, leaves picked
• 1 lemon, juiced
• 1 tsp sumac
• Fine salt and black pepper
• 100 g chopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice

Method

1. Heat the olive oil in a large frying pan over a medium-high heat. Add the onion with a pinch of salt and cook for 3 minutes until softened, translucent, and just catching gold at the edges.
2. Push the onion to the side and add the lamb mince in two batches. Break it up with a wooden spoon and let it sit undisturbed for a minute at a time to build proper colour. Once the first batch is deeply browned, add the second, then stir through. 5–6 minutes total, until any liquid has cooked off and the fat is sizzling clean.
3. Drop 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 generously with salt and pepper.
4. In 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. Warm 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. To build: spread each warm flatbread thickly with the harissa yoghurt. Pile the spiced lamb down the middle, scatter over the diced cucumber, halved cherry tomatoes and torn mint leaves, then finish with a squeeze of lemon juice and a heavy dusting of sumac.