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Berbere spiced lamb flatbreads

Berbere-spiced lamb flatbreads

An aromatic spice mix used in Ethiopian and Eritrean cooking, berbere sings when paired with chicken and rich meats such as lamb or duck.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 1 tbsp Bart Berbere seasoning
  • 125g Essential Greek Style Yogurt, plus 1 tbsp
  • 1 pack Essential 2 British Lamb Leg Steaks
  • 1 Essential Aubergine, roughly chopped
  • 2 tbsp olive oil, plus extra to serve
  • 2 sweet peppers, roughly chopped
  • 2 echalion shallots, peeled and halved through their roots
  • ¼ tsp dried mint
  • ¼ x 25g pack coriander, roughly chopped, reserving a few whole leaves
  • ½ unwaxed lime, zest
  • 1 small clove garlic, finely chopped
  • 2 flatbreads, to serve


  1. Preheat the oven to 200°C, gas mark 6, and line a baking tray with foil. In a large bowl, mix the berbere with 1 tbsp yogurt. Add the lamb, coat well, cover and chill.

  2. Put the aubergine on the prepared baking tray with ½ tbsp oil and bake for 10 minutes. Add the peppers, shallots, mint, ½ tbsp oil and a pinch of salt. Mix together, then return to the oven for 15 minutes.

  3. Meanwhile, heat the remaining 1 tbsp oil in a frying pan and cook the marinated lamb for 10-14 minutes, turning halfway, until done to your liking. (Ensure all surfaces are browned.) Mix 125g yogurt with the chopped coriander, lime zest and garlic; season. Warm the flatbreads through in the oven for 2 minutes. Serve topped with the lamb, veg, coriander yogurt, reserved coriander and a drizzle more oil.


Typical values per serving when made using specific products in recipe


3,209kJ/ 768kcals



Saturated Fat












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