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Spiced lamb flatbreads

Ingredients

  • 500 g Northern Ireland Farm Quality Assured lamb mince
  • 3 Heaped tsp Medium curry powder
  • 1 Garlic clove crushed
  • 1 Whole red chilli cut in half seeds removed and finely sliced
  • 2 tsp Mango chutney
  • 1 tbsp Mint finely chopped
  • 1 tbsp Coriander finely chopped

To serve:

  • 8 Folded flatbreads
  • Extra mango chutney
  • Natural yogurt with a little chopped fresh mint

Method

  • Heat a large non-stick frying pan and dry fry the lamb mince with curry powder, garlic and sliced chilli for about 8 minutes until the mince is cooked. Stir continuously so the meat breaks into small chunks.
  • Toast the mini pitta pockets.
  • Mix mango chutney, sliced scallions and chopped mint and coriander into the mince just before serving.
  • Serve the spiced lamb with salad leaves, mango chutney and minted yogurt.