Pomegranate Lamb Flatbreads


  1. 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.
  2. Toast the flat breads in a toaster or under the grill to warm through or crisp up, as you like.
  3. 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.


Serves 2

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
Sea salt

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