Harissa Lamb Flatbreads

• Ground lamb(600 g)
• Flatbread(4)
• Greek yogurt(200 g)
• Lemon(1)
• Garlic(1 clove)
• Olive oil(2 tbsp)
• Harissa paste(2 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Red Onion(1)
• Tomato(2)
• Cucumber(1)
• Lettuce(120 g)
• Fresh mint(10 g)
• Flat Leaf Parsley(10 g)

Method

1. 1

   Thinly slice {Red Onion}, dice {Tomato} and {Cucumber}, shred {Lettuce}, and roughly chop {Fresh mint} and {Fresh parsley}. Finely grate {Garlic} and zest, then juice, {Lemon}.

   ~10 min

2. 2

   In a bowl, mix {Greek yogurt}, half the lemon juice, half the lemon zest, half the {Garlic}, {Salt}, and {Black pepper} to make a quick yogurt sauce. In another bowl, toss the {Tomato}, {Cucumber}, half the {Red Onion}, and half the herbs together.

   ~7 min

3. 3

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the remaining {Red Onion} and cook until softened and lightly golden, about 4 minutes. Add {Ground lamb}, breaking it into small irregular pieces, and cook until browned and no pink remains, 6–8 minutes.

   ~12 min

4. 4

   Stir in {Harissa paste}, {Cumin}, {Paprika}, the remaining {Garlic}, the remaining lemon juice and zest, and the rest of the {Salt}. Cook for 4 minutes, stirring, until the lamb is glossy and coated and the pan smells fragrant.

   ~4 min

5. 5

   Warm the {Flatbread} in a dry pan or directly over a low flame for 1–2 minutes per side until soft and pliable. Fill each with {Lettuce}, the chopped salad, harissa lamb, yogurt sauce, and the remaining herbs, then fold and serve.

   ~4 min