Spiced Lamb Flatbreads
Serves: 4
Cook: 15 mins
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Equipment
- Large non-stick frying pan
- green chopping board
- vegetable knife
- Garlic press
- weighing scales
- Mixing spoon
- measuring spoons
- Serving plates
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Ingredients
- 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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Method
- 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.
