Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
500g 3 star Lamb Mince
1 tablespoon Smoked paprika
1tablespoon cumin powder
½ tablespoon coriander
1teaspoon cinnamon
½ teaspoon dried oregano
2 garlic cloves, grated
1 x 6pack coles flat breads
Sea salt
Garlic sauce
1 cup Jalna Greek yoghurt
1 garlic clove, grated
1 teaspoon cumin powder
¼ cup bathroom
Salad
1 punnet Perino tomatoes, halved
½ jar pickled mild chillies
½ bunch parsley, leaves picked
Pinch of sumac
Olive oil
Garnish
Pink turnip pickles
Extra parsley
METHOD
Mix together the lamb until evenly combined.
In a bowl mix together the garlic sauce. Taste and adjust to your liking.
In another bowl mix together the salad and dress with olive oil, salt and a pinch of sumac.
Heat a large frypan over a medium high heat. Spread the lamb mix in an even layer flat on the bread.
Add a drizzle of olive oil and cook the meat on the skin side down. Flip the flatbreads and cook for a minute or 2 until fried. Repeat until all are finished.
Top the fried lamb with the salad and drizzle with the dressing, finish by sprinkling over some fresh pomegranate.
