Spiced Lamb and Apricot Flatbreads with Minted Yogurt

Ingredients

• •200g ground lamb
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon chili flakes
• •2 tablespoons olive oil
• •1 small red onion, finely chopped
• •2 garlic cloves, minced
• •50g dried apricots, finely chopped
• •2 flatbreads (about 20cm each)
• •100g plain Greek yogurt
• •10 fresh mint leaves, finely chopped
• •Salt to taste
• •Black pepper to taste
• •1/2 lemon, juiced
• •1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. 1

   Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the finely chopped red onion and cook for 3-4 minutes until softened.

2. 2

   Add the minced garlic to the skillet and cook for 1 minute until fragrant.

3. 3

   Increase the heat to medium-high, add the ground lamb, and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and cooked through.

4. 4

   Stir in the ground cumin, coriander, cinnamon, chili flakes, and a pinch of salt and black pepper. Cook for another 2 minutes to toast the spices and enhance their flavor.

5. 5

   Add the finely chopped dried apricots to the lamb mixture and stir well. Cook for 2 more minutes until the apricots soften slightly and are well combined with the spiced lamb mixture. Remove from heat.

6. 6

   In a small bowl, combine the plain Greek yogurt, chopped mint leaves, lemon juice, a pinch of salt, and black pepper. Mix well to make the minted yogurt sauce.

7. 7

   Warm the flatbreads in a dry skillet or toaster oven for 1-2 minutes until soft and pliable.

8. 8

   Assemble the flatbreads by spreading minted yogurt sauce over each flatbread as a base. Top with the spiced lamb and apricot mixture, and garnish with chopped parsley.

9. 9

   Serve immediately, allowing diners to fold or roll the flatbreads as desired. Optional: pair with a side salad or roasted vegetables for a complete meal.