Bring some Middle Eastern magic to your table. The Lebanese seven-spice blend adds an aromatic depth of flavour to the lamb, with pops of sweetness provided by chopped sour cherries.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large frying pan over a low heat. Cook the garlic, onion and pepper for 10 minutes until soft. Add the lamb and spice blend and cook over a high heat for 5 minutes, until the lamb is cooked through with no pink meat and the juices run clear.
Preheat the oven to 200°C, gas mark 6. Stir the tomatoes, purée, cherries and some seasoning into the pan and simmer rapidly for 10 minutes, stirring until the mixture is thickened and pulpy.
Place the flatbreads on two large baking sheets and spoon over the lamb mixture. Bake for 5 minutes until the bread is warmed through. Scatter over the coriander, then cut the flatbreads into wedges or roll up as a wrap.
If you’re only cooking for two, add a can of chopped tomatoes and a splash of water to the leftover lamb mixture and simmer gently for 30 minutes for a delicious sauce. Serve with rice or couscous.
Typical values per serving when made using specific products in recipe
Energy | 2,800kJ/ 669kcals |
|---|---|
Fat | 33g |
Saturated Fat | 14g |
Carbohydrates | 58g |
Sugars | 15g |
Fibre | 6.3g |
Protein | 32g |
Salt | 1.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
