Warm flatbreads crowned with spiced lamb, Greek yogurt, pomegranate and mint - bright, savory, perfect for sharing.
# Ingredients:
→ Flatbread
01 - 4 thin flatbreads (store-bought naan or pita)
→ Spiced Lamb
02 - 1 lb ground lamb
03 - 2 tbsp olive oil
04 - 1 small red onion, finely chopped (about 1/2 cup)
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 salt
12 - 1/4 tsp ground black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp fresh parsley, chopped
→ 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
# Instructions:
01 - Preheat the oven to 425°F. Place the flatbreads in a single layer on a baking sheet and set aside.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté 2–3 minutes until softened.
03 - Stir in the minced garlic and cook about 30 seconds until fragrant, taking care not to brown it.
04 - Add the ground lamb to the skillet, breaking it up with a spoon. Cook 5–6 minutes until browned and cooked through, draining excess fat if necessary.
05 - Stir in the cumin, coriander, cinnamon, paprika, cayenne (if using), salt, and black pepper. Cook 1 minute until the spices are fragrant.
06 - Add 2 tablespoons of tomato paste, mix thoroughly, and cook 1–2 minutes to combine. Remove from heat and fold in the chopped parsley.
07 - Divide the spiced lamb evenly over the prepared flatbreads, spreading it to the edges as desired.
08 - Bake the topped flatbreads in the preheated oven 7–8 minutes until the edges are crisp and the lamb is heated through.
09 - Remove from oven. Dollop the Greek yogurt over each flatbread, scatter pomegranate seeds, torn mint, and toasted pine nuts if using, then drizzle lightly with extra virgin olive oil. Slice and serve warm.
