Recipe photograph by Maja Smend
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Nutritional information (per serving)
- 1 x 250g pack lamb mince
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 x 230g tin chopped tomatoes
- 1 tbsp finely chopped mint
- 1 x pack of 2 Taste the Difference flame-baked garlic and coriander naans
- ½ x 170g tub thick authentic Greek yogurt
- 1/3 cucumber, deseeded and sliced
- ½ pomegranate, seeds only
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, and preheat a large baking tray. Heat a large, lidded, nonstick pan; brown the lamb for 3-4 minutes, breaking it up. Using a slotted spoon, transfer the mince to a plate, leaving any fat behind. Add the oil and most of the onion to the pan and gently cook, covered, for 5 minutes.
- Stir in the garlic (reserving a tiny amount for the yogurt) and spices and cook for 2 minutes. Return the lamb to the pan, add the chopped tomatoes, stir well and cook, uncovered, for 5 minutes or until thick. Stir in the chopped mint; season to taste.
Place the naans on the preheated baking tray and spoon on the lamb mixture; bake for 5 minutes.TipIn Turkey, these are known as lahmacun – the toppings vary, often they're served with tahini sauce, a sprinkling of sumac and a drizzle of pomegranate molasses, too.
- Mix the yogurt with the rest of the garlic; season. Scatter the remaining onion, the cucumber, pomegranate seeds and the baby mint leaves over the pizzas and add spoonfuls of yogurt.