Peel and thinly slice the onion. Halve the chilli and scoop out the seeds and white bits for less heat. Finely chop the chilli. Peel the garlic and grate or crush it.
Heat 1 tbsp olive oil in a pan. Add the onion and chilli. Cook gently over a medium-low heat for 5 mins, add the garlic and cook for 1 min. Turn up the heat. Cook for 2-3 mins till brown. Lift out of the pan. Set aside.
Add the mince to the pan. Stir and fry over a high heat for 5 mins till the mince is beginning to brown. Take off the heat. Stir in the onion mix, 2 tsp of the mixed spice and season. Put to one side.
Sift the flour into a mixing bowl. Save 1 tbsp. Stir in 1 tsp salt and a pinch of pepper. Finely chop the parsley leaves. Stir half into the flour with 2 tbsp olive oil. Add 1600ml cold water. Stir to bring the dough together into a smooth ball.
Heat your oven to 200°C/Fan 180°C/Gas 6. Set two baking trays in the oven to heat. Dust your work top with the flour you saved in step 4. Divide the dough into four. Roll out each dough ball to around 15 cm diameter.
Take the trays out of the oven. Lay the dough rounds on the trays. Spoon the lamb mixture on top of the bases. Bake the lahmacun for 10-12 mins till the bases are golden and crisp.
Zest and juice the lemon. Tip into a bowl with the tahini and 1 tbsp olive oil. Whisk with a pinch of salt to form a smooth dressing. Peel and thinly slice the red onion.
Put your lamb’s lettuce in a bowl. Drizzle over the sesame dressing. Toss to mix. Serve the baked lahmacuns with the salad and the rest of the parsley , sesame seeds and the sliced red onion scattered on top.