Spiced Lamb Mince with Flatbread

• 600 glamb mince
• 2 tbspvegetable oil
• 1large onion, finely diced
• 2carrots, finely diced
• 4garlic cloves, finely chopped
• 25 gfresh ginger, finely grated
• 2 tspground cumin
• 2 tspgaram masala
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 1 tbsptomato purée
• 1 x 400 gtin chopped tomatoes
• 250 mllamb stock
• 15 gcoriander leaves, torn
• 1lemon, cut into wedges, optional (optional)
• Fine salt, to taste
• 4flatbreads, about 60 g each
• 150 gfull-fat Greek yoghurt (optional)
• Black pepper, to taste

Method

1. 1Heat 1 tbsp oil in a wide frying pan over medium-high heat. Brown half the lamb for 5–6 minutes, then lift onto a plate. Repeat with the remaining oil and lamb, leaving the second batch in the pan.
2. 2Lower the heat to medium. Add the onion and carrots with a pinch of salt and cook for 7 to 8 minutes, until soft and golden at the edges.
3. 3Add the garlic, ginger, cumin, garam masala, smoked paprika, chilli flakes and tomato purée. Stir for 1 minute, just until the spices smell rounded and the purée turns brick red.
4. 4Return all the lamb, pour in the chopped tomatoes and stock, and scrape up every browned bit from the base. Simmer uncovered for 18 to 20 minutes, until the sauce is thick and clings to the mince rather than pooling around it.
5. 5Taste and add salt or black pepper if needed. Warm the flatbreads in a dry frying pan for about 1 minute a side, until soft and lightly blistered.
6. 6Scatter torn coriander over the lamb. Serve with the warm flatbreads and optional yoghurt and lemon wedges.

Per serving

kcal

671

protein

37.8g

fibre

5.9g

carbs

48.4g

fat

35.8g