Lebanese lamb flatbreads

These are a quick and delicious way to utilize a pack of frozen lamb mince. Frozen mince is often not super lean, which is perfect for this as no extra liquid is added to the mix, so a little natural fat keeps the topping from drying out. I like to use Greek-style flatbreads (and generally have a pack in the freezer for emergencies), but you could use pita breads too, if that’s what you happen to have to hand.

Ingredients

Instructions

1. The lamb mixture freezes really well, so freeze it in individual portions and you can just defrost one and reheat it in the microwave to assemble a fresh flatbread in no time.
2. Preheat the oven to 160°C.
3. Heat the oil in a large frying or sauté pan and add the onion and seven-spice. Cook gently over a medium–low heat for about
   8 minutes, or until the onion is soft and translucent. Add the garlic and cook for another minute or so.
4. Turn the heat up to medium–high and add the lamb. Fry for a few minutes until it is all brown and cooked, and starting to turn golden in places. Stir in the tomato purée and the cherries and cook for another couple of minutes, then season to taste with salt.
5. Once the lamb is cooked, heat the flatbreads. If fresh, place them in the oven for a couple of minutes to warm. You can also cook them straight from frozen by increasing the cooking time to
   8-10 minutes.
6. Lay the flatbreads out on plates and spread each one with 1-2 tbsp Greek yogurt. Divide the lamb mixture between the breads and finish with a sprinkling of mint leaves. Serve while the lamb and bread are still warm.

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