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Ingredients
- 8 truss cherry tomatoes
- 3 tbsp olive oil
- 1 onion, finely chopped
- 500g minced lamb shoulder
- 1 tsp ground cumin
- Good pinch of cayenne
- 1 tsp ground cinnamon
- 1 tsp salt
- tsp ground pepper
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped coriander
- 2 tbsp finely chopped fresh mint
- 2 tsp dried mint
- 1 tbsp lemon juice
- 4 small pita breads
- 200ml natural low-fat yoghurt
- Freshly ground pepper
- 1 lemon, quartered
Method
Heat the oven to 190 degrees. Toss the tomatoes in one tablespoon olive oil and bake for 15 minutes until softened. Heat two tablespoons oil and cook the onion over low heat for 10 minutes until softened.
Add the lamb, cumin, cayenne, cinnamon, salt and pepper and cook for 15 minutes, breaking up the meat with a wooden spoon.
Add parsley, coriander, one tablespoon fresh mint, one teaspoon dried mint and lemon juice and stir through.
Warm the pita bread in the oven for 5 minutes. Serve the lamb and cherry tomatoes on the flatbread, drizzle with yoghurt and scatter with remaining fresh and dried mint and pepper. Serve with lemon.
