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Ingredients
| 1 dash dash | Vegetable Oil Vegetable Oil | ||
| 2 cloves clove | Garlic Garlic | ||
| 1 tbsp tbsp | Paprika Paprika | ||
| Sweet | |||
| 1 tsp tsp | Dried Oregano Dried Oregano | ||
| 2 tbsp tbsp | Natural Yoghurt Natural Yoghurt | ||
| 1 tbsp tbsp | Water Water | ||
| 1 bunch bunch | Mint Mint | ||
| Small | |||
| 400 g g | Lamb Mince Lamb Mince | ||
| 2 large large | Pitta Bread Pitta Bread | ||
Spiced Lamb Flatbread
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0:20 min
(5)
Method
Preparation time: 0:10 min
- Heat the oil in a large frying pan. Cook the lamb mince for 5 minutes until starting to brown. Use a wooden spoon or spatula to break up the mince.
- Add the finely grated garlic, sweet paprika and dried oregano to the mince. Cook for a further 10 minutes, or until the lamb mince is dark brown and cooked through.
- Put some baking paper on a baking tray. Slice the two pittas so that you separate the top from the bottom, so that you can have an open pitta. Place the four pieces of pitta on the baking tray and divide the lamb between the pittas. Place under the grill for 3 minutes, until the lamb gets a little crispy and the pittas are toasty but not burnt.
- Mix the yogurt with the water, so that it's a thinner consistency. Season the yogurt with a pinch of salt and pepper. Serve the pittas with a drizzle of yogurt and a sprinkling of freshly chopped mint.
