Spiced lamb Flatbreads

INGREDIENTS

1 tablespoon garlic infused oil
500g lamb mince
2 tablespoons tomato puree
3 teaspoons Baharat spice mix (paprika, ginger, cinnamon, black pepper, red pepper, salt, nutmeg, cloves, cumin seeds)
4-6 gluten free flatbreads or wraps
150g feta cheese, broken into chunks
1 teaspoon cumin seeds
1 tablespoons extra virgin olive oil
2 large tomatoes, roughly chopped
Small bunch mint
Small bunch parsley, roughly chopped
Seeds of 1 pomegranate
300g Greek yoghurt, lactose free if needed
1 lemon

INSTRUCTIONS

Heat the garlic oil in a large frying pan. Add the minced lamb and cook for 7-8 minutes.
In a small bowl, combine the tomato purée and the Baharat spice mix to form a thick paste. Add the paste to the lamb and fry for another minute or so, until the mixture is piping hot, cooked through and thoroughly combined.
Heat a smaller saucepan and dry toast the flatbreads or wraps for a few minutes on each side until blistered and crispy. Keep warm under a clean tea towel until ready to serve.
In a small bowl, combine the feta with the extra virgin olive oil and cumin seeds. Serve the warm flatbreads topped with the lamb mince, feta, tomatoes, mint leaves, parsley, pomegranate seeds, yoghurt and wedges of lemon.