Sizzling Spiced Lamb Mince Flatbreads

INGREDIENTS

• 400g Dunnes Stores Irish Lamb Mince
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 clove garlic, grated
• 1 large tomato, grated
• 1 onion, grated
• 4 flatbreads or tortillas
• Olive oil
• Sea salt and freshly ground black pepper

For the slaw:

• ½ head red cabbage
• 1 red onion
• 6 long green pickled chillies, thinly sliced, plus 4 tbsp of their liquid

For the zhoug:

• Large handful of coriander
• Large handful of parsley
• 4 long pickled chillies, stems removed
• 1 clove garlic
• Pinch cumin powder
• 100ml extra virgin olive oil
• Sea salt and black pepper

To serve:

• 4 tbsp natural yogurt

METHOD

1. Make the zhoug by blitzing together all the ingredients in a mini blender - pour into a serving bowl and set aside.
2. For the slaw thinly slice the cabbage and red onion - use a mandoline or julienne peeler to make this job A LOT quicker!
3. Slice the pickled peppers and place them in a bowl then pour over four tablespoons of the liquid from the peppers. Stir to combine then season with salt and pepper. Tear in the flat leaf parsley and add a good glug of extra virgin olive oil before mixing everything together.
4. Grate the tomato and onion on the coarse side of a box grater and grate the garlic on the fine side.
5. Place the lamb mince, garlic, grated tomato and onion into a large bowl. Season with cinnamon, cumin, coriander, salt, pepper and mix with your hands until well combined.
6. Heat a pan with some olive oil to a medium heat and fry off the minced lamb until cooked through.
7. Heat the flat breads on an open flame and set aside.
8. Now, to assemble, start with a good tablespoon of natural yogurt on top of the warm flatbreads. Pile the minced lamb, then slaw on top and drizzle with the zhoug, add a little extra coriander, some salt and olive oil then roll up and enjoy.