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Sweet & spicy lamb flatbreads
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.
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads
2 tbsp fresh coriander, roughly chopped
Method
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.
Cook’s tip
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.
