Eat and Drink
Super Simple Ground Lamb Flatbreads
Oh, this is so good! A mix of savory and ever-so-slightly sweet, with the creaminess of hummus and the crunch of pine nuts. And add to that the sweet, surprising burst of golden raisins? You can't go wrong with this one.
And it's almost stupidly easy. The only thing you're actually cooking is the ground lamb and it's seasonings. It's done in about 20 minutes or so.
Don't love lamb? You can substitute ground beef! I've made it both ways and they're equally tasty.
Ground Lamb Flatbreads
Serves 2 (1 and a half pitas each)
1 lb ground lamb
olive oil for pan
1/3 of a red onion, minced
2 cloves garlic, minced
3 pieces of naan or pita bread
1/2 teaspoon cinnamon
1 teaspoon garlic powder
pinch of salt and pepper to taste
a few leaves of baby arugula
a sprinkling of pine nuts
hummus of your choice - I like plain or garlic with this
golden raisins to taste
1. Put a small amount of olive oil in a frying pan and turn heat to medium.
2. Add garlic and onion.
3. Once garlic and onion are slightly soft and fragrant, add ground lamb.
4. Break up lamb and stir it in with onion and garlic.
5. Add cinnamon, garlic powder, salt and pepper.
6. While lamb is cooking, place pitas or naan in different frying pan. Don't add oil - the second pan should be dry. Turn heat to medium.
7. Let naan or pita start to warm, and then flip over. You can either just warm the bread or carefully let it start to gently crisp - however you like it, but if you keep it in the pan, watch it closely, as it can easily burn.
8. Once meat is nicely browned and crumbly, turn off heat to both pans.
9. Plate the naan or pita and "frost" it with hummus.
10. Spoon meat on top of hummus (use a slotted spoon to drain oil).
11. Top with arugula, golden raisins and pine nuts to taste.
Want to change it up? Use tzatziki instead of hummus!
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