Spiced Lamb Flatbreads

Spiced Lamb Flatbreads preparation time Serves: 4
Spiced Lamb Flatbreads cook time Cook: 15 mins
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    • Large non-stick frying pan
    • green chopping board
    • vegetable knife
    • Garlic press
    • weighing scales
    • Mixing spoon
    • measuring spoons
    • Serving plates
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    • 500 g Northern Ireland Farm Quality Assured lamb mince
    • 1 Garlic clove
    • 1 Red chilli
    • 6 Spring onions
    • 1 x 15 ml (1 tbsp) Fresh mint
    • 1 x 15 ml (1 tbsp) Fresh coriander
    • 1 x 15 ml (1 tbsp) Mild curry powder
    • 8 Folded flatbreads
    • 2 x 5 ml (2 tsp) Mango chutney

    To serve:

    • Lettuce leaves
    • Extra mango chutney
    • Natural yoghurt with a little chopped fresh mint
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    • Peel and crush the garlic. Remove the top of the chilli, cut in half lengthways, deseed and slice.
    • Remove the root and skin from the spring onions and finely slice.
    • Chop the mint and coriander.
    • Heat a large non-stick frying pan and dry fry the lamb mince with the curry powder, garlic and chilli for 20 minutes until the mince is cooked.  Stir continuously.
    • Toast the mini pitta pockets and cut in half.
    • Add the mango chutney, mint, coriander and spring onions to the mince and stir through.
    • Spoon the mince mixture into the toasted pitta pockets and add the lettuce leaves.
    • Serve with extra mango chutney and a little natural yogurt with mint.