Lamb flatbreads with yoghurt sauce
( MAKES 4 )
Photo by Guy Coombes
- Place lamb into a bowl with the onion, turmeric and cinnamon. Stir and leave for 10 minutes.
- Fry the aubergine in a little oil until soft. Set aside. In the same pan heat a little more oil and cook the lamb until just done. Toss through aubergine and olives.
- Heat the flatbreads under the grill.
- Place a flatbread on each plate. Spread with hummus, add coleslaw then lamb. Mix yoghurt and mint and drizzle over top. Roll flatbread and enjoy.