Warm spiced lamb over crisp flatbread, finished with tangy yogurt, pomegranate, mint and toasted pine nuts.
# What You'll Need:
→ Flatbread
01 - 4 thin flatbreads (naan or pita), store-bought or homemade
→ Spiced lamb
02 - 1 lb ground lamb
03 - 2 tbsp olive oil
04 - 1 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground paprika
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/2 tsp kosher salt
12 - 1/4 tsp ground black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp chopped fresh parsley
→ Toppings
15 - 1 cup plain Greek yogurt
16 - 1/2 cup pomegranate seeds
17 - 1/4 cup fresh mint leaves, torn
18 - 2 tbsp pine nuts, toasted (optional)
19 - Extra virgin olive oil, for drizzling
# Directions:
01 - Preheat oven to 425°F and place the flatbreads on a baking sheet arranged in a single layer.
02 - Warm the olive oil in a large skillet over medium heat; add the chopped red onion and sauté 2–3 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.
03 - Increase heat to medium-high, add the ground lamb and break it up with a wooden spoon; cook 5–6 minutes until well browned, draining excess fat if necessary.
04 - Stir in the ground cumin, coriander, cinnamon, paprika, cayenne (if using), salt, and black pepper; cook 1 minute to bloom the spices.
05 - Add the tomato paste, mix thoroughly and cook 1–2 minutes to incorporate; remove from the heat and fold in the chopped parsley.
06 - Divide the spiced lamb evenly across the four flatbreads, spreading to the edges or leaving a small border as desired.
07 - Bake the assembled flatbreads in the preheated oven 7–8 minutes, or until edges are crisp and the topping is heated through.
08 - Remove from the oven and dollop or spread the Greek yogurt over each flatbread, then scatter pomegranate seeds, torn mint leaves and toasted pine nuts; finish with a light drizzle of extra virgin olive oil.
09 - Using a sharp knife or pizza cutter, slice into portions and serve immediately while warm.
