Ingredients
Salad
- 200 g spinach (washed and roughly chopped)
- 1 cucumber (deseeded and chopped into small cubes)
- 10 radishes (thinly sliced)
- 2 tbsp olive oil
- 1 tbsp molasses or honey
- 1 tbsp white vinegar
- 1 lemon (juice)
Lamb Mince
- 2 tbsp pine nuts
- 1 tbsp cooking oil (groundnut, sunflower or olive oil)
- 1 white onion (finely chopped)
- 1-2 green chilies (finely chopped)
- 2 cloves garlic (crushed)
- 400 g lamb mince
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp beef stock powder
- 1/2 tbsp molasses or honey
- 1 pinch sea or kosher salt
- 2 tbsp fresh mint
- 2 tbsp fresh coriander
- 2 tbsp fresh parsley
- 4 tbsp pomegranate seeds
To Serve
- 4 flatbreads
- Tzatziki (optional)
Instructions
- Prepare the salad: Mix the chopped spinach, cucumber, and radishes in a salad bowl. Combine the olive oil, molasses or honey, white vinegar, and lemon juice in a salad dressing shaker or mug, then set aside for later use.
- Toast the pine nuts: Place a frying pan on medium-high heat, toast the pine nuts until golden and fragrant, then remove and set aside.
- Cook the aromatics: Add the cooking oil to the same frying pan over medium heat. Fry the chopped onions and green chilies until soft and translucent.
- Add garlic: Reduce heat to medium, add the crushed garlic cloves, and cook for one more minute to release their aroma.
- Brown the lamb mince: Increase the heat and add the lamb mince to the pan. Cook thoroughly, stirring often, until browned evenly.
- Season the lamb: Reduce heat back to medium and stir in the ground allspice, cinnamon, coriander, cumin, beef stock powder, and molasses or honey. Continue cooking for a few more minutes to allow the spices and sweetness to infuse into the meat.
- Taste and adjust seasoning: Taste the lamb mixture and adjust the seasoning with salt if necessary.
- Finish the lamb: Turn off the heat and stir in the fresh mint, coriander, parsley, pomegranate seeds, and toasted pine nuts to add freshness and texture.
- Warm flatbreads and serve: Warm the flatbreads under the grill following the package instructions. Toss the salad with the prepared dressing. Serve the spiced lamb mince alongside the dressed salad and flatbreads. Add tzatziki if desired for a creamy accompaniment.
Notes
- You can substitute lamb mince with beef or a plant-based mince for a different twist.
- Adjust green chilies according to your preferred spice level.
- To make this dish gluten-free, choose gluten-free flatbreads or serve with rice or lettuce wraps.
- For an extra smoky flavor, try adding a pinch of smoked paprika to the lamb.
- The salad dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
