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Spiced Lamb with Flatbread

I'm not going to lie. I came up with this recipe purely because I wanted to do something fun. That's pretty much it. You can serve this dish however you like. Either throw everything onto a plate and tuck in, or portion it up and serve the lamb with the toppings on the flatbread.

Serves 4

Hands-on Time 30 minutes

Cooking Time 23 minutes


1 bunch of Mint

1 Pomegranate

1/2 Cucumber

1/4 tsp plus a pinch Salt

250g Greek yoghurt

1 Onion

1/2 tbsp Olive oil

2 Garlic cloves

1 tsp Ground coriander

1 tsp Ground cumin

1 tbsp Ras El Ras El Hanout spice mix

2 tbsp Tomato puree

1/2 tin of 400g Tomatoes, chopped

1 Lemon

500g Lamb mince

50g Feta cheese

25g Pistachios


Serving bowls

Vegetable peeler



Kitchen paper


Chopping board

Wooden spoon

Large wide frying pan



Serving dish

Remove the mint leaves from their stalks. Discard the stalks and chop up the leaves. Set aside.

Halve the pomegranate and either whack the outside with the back of a wooden spoon to remove the seeds, or tear the flesh apart to extract them all. Set the seeds aside for later.

Peel the cucumber and scoop out the seeds and discard. Grate over kitchen paper and squeeze the water out over a sink.

Add the cucumber, half of the chopped mint, and a pinch of salt to a serving bow. Add the Greek yoghurt and stir with the spoon. Check to see if it needs any more salt.

Peel, quarter, and slice the onion.

Place the frying pan over a medium heat and add the oil.

Add the onion before peeling and grating over the cloves of garlic.

Occasionally stir for 10 minutes until softened and translucent. Turn down the heat if the onions and garlic brown too much.

Halve the lemon. Add the coriander, cumin, Ras El Ras El Hanout, tomato puree, and chopped tomatoes. Squeeze the juice of the lemon over all of this.

Stir and allow to cook for a minute before adding the lamb and salt.

Break the lamb up using the spatula, constantly stirring to ensure there’s no large lumps and that it’s evenly cooked. Keep doing this for 10 minutes, by which time the lamb should be browned and cooked. Taste and correct for seasoning.

Chop the pistachios and scatter them over the top along with the crumbled feta, a few dollops of the yoghurt, pomegranate seeds, and chopped mint.

Serve alongside the flat breads and remaining accompaniments.

For a twist you could serve the lamb on top of the flat breads, and then decorate however you like!


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