Easy griddle breads with lamb, dill and yogurt topping
Serves 4
A little effort
Total time:
These easy griddle breads with lamb, dill and yogurt topping make a great speedy midweek supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.
Skip to ingredients
- 400g lamb mince
- 1 onionchopped
- 1 clove garliccrushed
- 1 red chillichopped
- 1 tsp ground cumin
- 1/2 tsp hot smoked paprika
- Middle Eastern flatbreads or oil
- 8 tbsp hummus
- a bunch watercresswoody stems removed
- chopped to make 2 tbsp dill
- 8 tbsp natural yogurt
- a handful pomegranate seeds
Nutrition: per serving
- kcal802
- fat27g
- saturates9.3g
- carbs91.5g
- fibre7.8g
- protein44.4g
- salt2.3g
Method
step 1
Heat a pan and add the lamb mince. Dry fry until golden, then add the onion and garlic and cook for 2-3 minutes until soft.Add the spices and cook for another 3-4 minutes (add a splash of water if you need to stop it sticking).
step 2
Brush the breads with oil then griddle until grill-marked. Spread some hummus over each bread, top with some lamb, then watercress. Mix the dill and yogurt and season. Drizzle over the breads then add some pomegranate seeds. Roll up and eat.