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
Serves: 2

  • 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


  1. 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.
  2. Place a grill pan over a high heat and Warm the flatbreads on each side while the mince is cooking.
  3. 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. 
  4. 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.
  5. Finish with a sprinkle of ras el hanout and serve.