Moroccan Crispy Lamb Flatbreads

10 - 20 mins

Crispy lamb cooked with store cupboard spices is a wonderful combination and is a delicious way to use up any minced lamb to create a quick and easy supper dish.

125g 20% fat minced lamb
1 clove garlic, crushed
1 tbsp. ground coriander
1 tbsp. ground cumin
½ tsp chilli powder
1 tbsp. fresh coriander
2 individual flat breads (or if you have any spare pitta breads use them as an alternative to flatbreads)
2 tbsp. shop bought low fat houmous
1 small red onion, sliced
Handful of rocket leaves
Heat a non-stick frying pan, add the mince and fry over a moderate heat for about 5 minutes until browned. Break up the mince with a spoon, add the crushed garlic, then sprinkle over the ground coriander, ground cumin and chilli powder and continue to fry for a further 8-10 minutes until the lamb is crispy.
Warm 2 flatbreads in the oven then spread a spoonful of houmous on each and top with the lamb, sliced red onion and rocket.