Spiced Lamb Mince with Flatbread

Ingredients

• 600 g lamb mince
• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 4 garlic cloves, finely chopped
• 25 g fresh ginger, finely grated
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 1 tbsp tomato purée
• 1 x 400 g tin chopped tomatoes
• 250 ml lamb or chicken stock
• 15 g coriander, roughly chopped
• 1 lemon, cut into wedges
• Fine salt and black pepper
• 4 flatbreads
• 150 g full-fat Greek yoghurt

Method

1. Heat the oil in a wide frying pan over a high heat. Season the lamb mince, then brown it in two batches for 5 to 6 minutes each. Press it into the pan and leave it alone long enough to form dark, craggy edges; that colour is the savoury base of the dish.
2. Lower 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. Add 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. Return 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. Taste 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. Scatter the coriander over the lamb and serve with the warm flatbreads, yoghurt and lemon wedges. The cool yoghurt and sharp lemon cut through the lamb without muting the spices.