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bowl of lamb mince with flatbread and salad

Lamb Mince Flatbreads

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x


A delicious 30-minute one-pan meal of spiced lamb mince mixed with juicy pomegranate seeds and crunchy pine nuts served on warm flatbread with a crunchy green salad.

Serves 4.  Use the scaling buttons below to double or triple the quantity.




  • 200g spinach (or 7oz) or baby spinach - washed and roughly chopped
  • 1 cucumber - deseeded and chopped into 1 cm 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 of garlic - crushed
  • 400g (or 14oz) lamb mince
  • 2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 cube beef stock (6g or 0.2oz) - crushed into a powder
  • 1/2 tbsp molasses or honey
  • A pinch of 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)


  1. Mix the chopped spinach, cucumber and radishes in a salad bowl and combine the dressing ingredients in a salad dressing shaker or mug and set aside.
  2. Place a frying pan on a medium to high heat and toast the pine nuts and set them aside.
  3. Add oil to the pan and fry the onions with the green chili on a medium heat until soft.
  4. Reduce the heat to medium and add the garlic and cook for 1 more minute.
  5. Increase the heat, add the lamb mince and cook until brown.
  6. Reduce the heat to medium and add the ground allspice, cinnamon, coriander, cumin, crushed beef stock cube and molasses or honey and continue to cook for a further few minutes to allow the seasoning to infuse.
  7. When the lamb mince is cooked taste and adjust the seasoning if needed. Add a little salt to taste if required. 
  8. Turn off the heat and stir in the mint, coriander and parsley, pomegranate seeds and toasted pine nuts.
  9. Warm the flatbreads under the grill according to packet instructions, toss the salad with the dressing and serve with the lamb mince and tzatziki (optional).
  • Category: Main
  • Cuisine: Middle Eastern


  • Serving Size: 1
  • Calories: 553
  • Sugar: 3g
  • Sodium: 69mg
  • Fat: 33g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 26g
  • Cholesterol: 0g

Keywords: lamb mince flatbread