Harrisa Lamb Flatbreads with Herby Crème Fraîche

This irresistible lamb flatbread is cooked with harissa, herbs and spices. Paired with the herby Crème Fraîche, it is packed full of flavour and makes the perfect mid-week meal.

Makes 4 flatbreads

Ingredients

475g lamb mince

1/2 brown onion, chopped

1 garlic clove, minced

4 mini flatbreads

300ml chicken stock

1 tbsp harissa

1 tsp cumin

1 tbsp mixed herbs

Olive oil

4 tbsp Crème Fraîche

1 tbsp mixed herbs

1 garlic clove, minced

1. On a medium heat, sauté the onions in olive oil for 3-5 minutes until soft. Once soft, add in the garlic and cumin and cook for a further 1-2 minutes.

2. Add in the lamb mince and cook until brown. Drain the fat and place the pan back on the heat.

3. Stir in chciken stock, harissa and dried herbs and simmer on a low heat for 10-15 minutes. This softens the mince, ensuring it is cooked and allows the stock to reduce into a delcious sauce.

4. Place the flatbreads on a lined oven tray and spread over the herby crème fraîche. Top with the lamb and cook for 10 minutes on gas mark 5 / 190 degrees.

5. Once cooked, removed from the oven and top with fresh rocket, coriander and pomegranate