Spiced Lamb Flatbreads with Lemon Tahini & Red Onions
Spiced lamb mince served on warm flatbreads with lemony tahini, red onions, and your choice of toppings, quick, easy, and full of flavour.
Ingredients
- 400 g lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 red onion finely sliced
- Juice of 1 lemon
- 4 small flatbreads or mini tortillas
- 2 tbsp tahini
- Water for loosening tahini
- Salt and black pepper
- Olive oil for cooking
Toppings (choose your favourites)
- Crumbled feta optional
- Pickled green chillies
- Crispy chickpeas
- Mixed salad leaves or shredded lettuce
- Fresh mint
Instructions
- Start by pickling the onion: in a small bowl, combine the sliced onion with half the lemon juice and a pinch of salt. Set aside while you prep everything else.In another bowl, mix the tahini with the remaining lemon juice and enough water to create a smooth, pourable sauce.Heat a drizzle of oil in a frying pan over medium heat. Add the lamb mince and cook for 8–10 minutes, breaking it up with a spoon. Season with cumin, coriander, salt and pepper. Cook until browned and cooked through.Warm the flatbreads in a dry pan or low oven. Spread each with some lemon tahini, then top with the spiced lamb.Finish with pickled onions and your choice of toppings – like crumbled feta, crispy chickpeas, or salad. Serve warm.