The honey here add the most delicious flavour and helps to slightly caramelise the meat giving it a sweetness which works really well with the ras el hanout and pine nuts. A Moroccan spiced hummus works great here but a simple plain hummus will work too.
Equipment: Frying pan with lid
- 1 tbsp sunflower oil
- 250g lamb mince
- 2 flatbreads
- 1 spring onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ras el hanout, plus extra to serve
- 50g pine nuts, toasted
- 1 tbsp honey
- 2 heaped tbsp spiced hummus
- 2 tbsp Greek yoghurt
- 1/2 red onion, thinly sliced
- Small handful coriander leaves
- Sea salt
- Have a frying pan heated over a high heat, add the oil followed directly by the mince and fry for a minute until a little golden, breaking it up with a wooden spoon.
- Place a grill pan over a high heat and Warm the flatbreads on each side while the mince is cooking.
- Add the chopped spring onion to the mince along with a little seasoning and gently fry for another minute. Add the garlic, ras el hanout and all but a scattering of the pine nuts and cook for a minute more. Then add a splash of water along with the honey and toss to coat.
- Spread each flatbread with a generous dollop of hummus. Scatter over the cooked lamb mince and then top with the yoghurt, red onions, coriander and remaining pine nuts.
- Finish with a sprinkle of ras el hanout and serve.