| | Easy lamb flatbread
Easy lamb flatbread
Easy lamb flatbread 4.3-5 9
  • Calories: 2926 kj
  • Fat: 31g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 230C/210C fan forced. Thinly slice half the onion into rings and reserve. Finely chop remaining onion.
  2. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add chilli and chopped onion. Cook, stirring, for 2 minutes or until softened. Stir in the cumin for 30 seconds or until aromatic. Increase heat to high. Add the mince. Cook, breaking up lumps with a wooden spoon, for 4 minutes or until browned. Stir in the tomato paste for 1 minute. Stir in lemon rind and season.
  3. Place bread on a large baking tray. Top with lamb mixture. Dollop with yoghurt and top with feta. Sprinkle with extra cumin. Bake for 15 minutes or until golden and crisp.
  4. Meanwhile, juice half the lemon. Cut remaining lemon into wedges. Combine the reserved onion, lemon juice and remaining oil in a bowl. Season. Set aside to macerate. Add herbs. Toss to combine.
  5. Top the pizza with the onion mixture. Serve with lemon wedges on the side.
Time for preparing:
20 min.


  • 1 large red onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 long fresh red chilli, thinly sliced
  • 1 tablespoon ground cumin, plus extra, to sprinkle
  • 500g lamb mince
  • 1 tablespoon tomato paste
  • 1 lemon, rind finely grated
  • 400g garlic Afghan bread
  • 90g (1/3 cup) Greek-style yoghurt
  • 100g soft feta, coarsely crumbled
  • 1/2 cup combined fresh herbs (mint and coriander leaves)