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


  • 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.

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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.
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