- Heat the oil in a large non-stick pan over a high heat. Add the lamb and stir fry for 2-3 minutes to get some colour and then add the garlic and a good pinch of salt. Continue to stir-fry for 4-5 minutes until the lamb is golden and crispy. Remove from the heat and add the Turkish pepper flakes, baharat and lemon. Mix well.
- Toast the flat breads in a toaster or under the grill to warm through or crisp up, as you like.
- To serve, slather the yogurt over the bread and top with the lamb. Drizzle over pomegranate molasses and tahini. Garnish with mint leaves and pomegranate seeds and serve immediately.
1 tbsp olive oil
300g minced lamb
1 clove garlic, crushed
1 tsp Turkish pepper flakes
¾ tsp Baharat
The juice of ½ a lemon
2 small naan breads
200g Greek yogurt
A drizzle of Pomegranate molasses to serve
A drizzle of tahini to serve
A small handful of mint leaves
A small handful of pomegranate seeds