Ingredients

FOR THE MEATBALLS

• 750g Lamb Mince
• 200g White Onion 
• 12g Fresh Garlic
• 8g Ground Cumin
• 5g Ground Coriander 
• 40ml Vegetable Oil

FOR THE FLATBREAD

• 400g x Self Raising Flour 
• 320g x Natural Yoghurt 
• 40ml x Vegetable Oil
• 1 Lemon - zested
• 20g Fresh Parsley - chopped
• 10g Fresh Mint – shredded
• 3g Ground Black Pepper
• 30ml x Dark Soy Sauce
• 80g x Mixed Leaf Salad – washed & drained

FOR THE MINT & YOGHURT DRESSING

• 100g x Natural Yoghurt 
• 10g x Fresh Mint
• 1 x Juice of Whole Lemon

Method

1. Toast both the cumin & coriander in a dry frying pan then add to a suitable sized mixing bowl.

2. Peel and finely dice the onion & crush the peeled garlic and along with the lamb, mint, parsley, lemon zest, black pepper and soy sauce add to the mixing bowl.

3. Using your hands and using a kneading action bring all the ingredients together.

4. Divide and shape the mixture into required sized balls.

5. Place frying pan on a medium heat and add the oil, once the oil is at temperature add the meatballs and fry until sealed and coloured.

6. Transfer to a lined baking sheet and cook in a pre-heated oven at 180C until core temperature is achieved.

While the meatballs cooking, prepare the flatbreads & dressing.

FOR THE FLATBREAD

1. In a suitable sized bowl combine the flour and natural yoghurt to form a slightly sticky/wet ball.

2. Transfer to a lightly floured board and knead until a smooth dough is formed.

3. Divide dough into ten equal sized balls and roll out to form a circle approximately 5mm in thickness

4. Gently heat a little oil in a frying pan, transfer the flatbread to the pan and cook on both sides, ensuring dough is cooked.

FOR THE DRESSING

1. Shred the mint and juice the lemon.

2. In a suitable sized bowl, combine with the natural yoghurt.

TO SERVE

Lay the lettuce down the centre of the flatbread, top with the meatballs, drizzle with the dressing & enjoy!