Ingredients
2 tbsps sunflower oil
2 red onions, thinly sliced
350g minced Irish lamb
3 garlic cloves, crushed
1 tsp sugar
1 red chilli, chopped
1 tbsp pomegranate molasses
4 flat breads, make ahead and freeze or use pitta bread
3 handfuls salad leaves
8 cherry tomatoes
1 lime, cut into wedges
1 drizzle olive oil
5 mint leaves, chopped
3 tbsps greek yoghurt
1 pomegranate, seeded
Overview
A ‘dig in and help yourself ‘ supper for two or more- just double up the recipe as required. I find that I long for bread that speaks to me with its goodness, So good bread is critical, and the bread lends to sharing the dish.
Method
- Heat half the oil in a wide shallow pan, sauté the onion until it caramelises. Remove from the pan, then heat the remaining oil and sauté the lamb in batches so that it colours well. When all the lamb is cooked and crispy at the edges, add the cooked onion, stir in the garlic, sumac, chilli, and molasses, then season.
- Warm the flat breads or pitta, arrange them on a serving plate or dish with the lamb the salad leaves, cherry tomatoes and lime wedges. Season the salad with salt, black pepper, a drizzle of olive oil and a squeeze of lime.
- Scatter the mint over the lamb, and serve with a bowl of yogurt and pomegranate seeds on the side. Invite everyone to help themselves just roll up and eat!
- Cook’s note – This works well for a party; keep the lamb and bread warm and allow guests to assemble and choose their own toppings.