North African Spiced Lamb Style Mince Flatbread Recipe

Prepare aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the mince

Increase heat to medium-high and add the ground lamb (or substitute). Break it up with a spoon and cook until nicely browned, about 6–8 minutes. Spoon off excess fat if there is a lot, leaving a little to carry flavor.

Add spices and build sauce

Reduce heat to medium. Stir in ground cumin, ground coriander, smoked paprika, cinnamon, and ground caraway/fennel. Cook 1 minute to bloom the spices. Add the tomato paste and harissa and cook 1 minute more. Pour in the stock (60 ml), stir to combine, and scrape any browned bits from the pan.

Simmer and finish

Season with 1 tsp salt and 1/2 tsp black pepper. Let the mixture simmer gently until most of the liquid has reduced and the mince is saucy but not wet, about 6–8 minutes. Stir occasionally. Remove from heat and stir in 1 tbs lemon juice. Taste and adjust seasoning.

Place the thinly sliced red onion in a bowl. Stir together 2 tbs vinegar, 1 tsp sugar, 1 tsp olive oil, 1/4 tsp salt and 2 tbs warm water until sugar dissolves. Pour the dressing over the sliced onion, toss thoroughly, and let sit at room temperature for at least 15 minutes (or up to 1 hour) to mellow and pickle slightly. Drain excess liquid before using.

Grate the cucumber and squeeze out excess moisture in a clean towel or sieve. In a bowl, combine 250 g yogurt, the drained grated cucumber, 2 tbs chopped mint, 1 tbs chopped parsley, 1/2 tsp ground cumin, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and chill for 10–15 minutes to let flavors meld.

Warm the flatbreads: preheat a skillet over medium-high heat or preheat the oven to 200°C (390°F). Brush each flatbread lightly with olive oil or melted butter. If using a skillet, warm each bread 30–45 seconds per side until pliable and slightly charred. If using the oven, place on a tray and warm 4–6 minutes.

Assemble: Spread 1–2 tbs raita onto each warm flatbread. Top with a generous spoonful (about 80 g) of the spiced lamb-style mince spread evenly. Add a small handful of sweet & sour onions, and scatter about 2 tbs chopped garden herbs over each portion. Finish with an extra drizzle of raita or a squeeze of lemon if desired.

Serve: Arrange flatbreads on a platter and serve immediately with lemon wedges on the side. Provide extra raita and harissa for guests who want more heat.