Caramelised Lamb & Onion Flatbreads

Cooking time
Serves8 people
Caramelised Lamb & Onion Flatbreads

Think of these as a Middle Eastern pizza. A great pairing as a main for the light veg sides.

5 ratings

Ingredients

  • A few glosses of olive oil
  • 3 onions, thinly sliced
  • 400g lamb mince
  • 2-3 garlic cloves, finely chopped
  • 1 tbsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • ½ tsp ground ginger (optional)
  • A pinch of chilli powder
  • Sea salt and freshly ground pepper
  • 8 mini wholemeal pitta breads
  • 180g tub of houmous or a homemade batch*
  • A handful of walnuts, toasted (optional)

*Tip a 400g tin of chickpeas (including liquid from the tin) and 1 bay leaf (if using) into a saucepan. Simmer for a few mins to warm through. Drain. Remove bay leaf. In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and a little zest, 3 tbsp tahini, 3 tbsp olive oil and a good pinch of salt and pepper till nice and smooth. Taste. Adjust seasoning as needed.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Get a large frying pan hot. Add a gloss of oil. Tumble in your onions. Lower heat. Cook slowly till golden and tender.
2. Meanwhile, sizzle your lamb in a separate hot frying pan till caramelised. Add a little oil, if needed. Stir in the garlic and spices toward the end of cooking. Let it sizzle a little longer. Taste. Adjust seasoning to your liking.
3. Toast your pitta breads. Gloss with a little oil. Swirl a thin layer of houmous on each one. Pile on the meat, then the onions. Finish with walnuts. Best served warm.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate