For these tasty lamb-topped flatbreads, you'll make a creamy, homemade hummus to spread over soft, warm tortillas. Add cherry tomatoes flavoured with warming ras el hanout and fiery harissa then top it all with grated carrot and pickled shallot for a little zing! (Dairy-free: see our FAQs for details).
Prep Time
30 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
250g British lamb mince
lamb (100%)
1 carrot
carrot
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 harissa paste sachet (20g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%)
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
Allergens highlighted by † (gluten, sulphites, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Peel and finely slice the shallot[s]
Dissolve 1 tsp [2 tsp]sugar in 1 tbsp [2 tbsp]boiled water in a small bowl
Add the red wine vinegar with the sliced shallot and set aside to pickle
2
Meanwhile, peel and finely chop (or grate) the garlic
Drain the chickpeas
3
Add the drained chickpeas to a food processor with the tahini and half the garlic (save the rest for later!)
Add 2 tbsp [4 tbsp] olive oil, 50ml [100ml]cold water and a very generous pinch of salt
Whiz until smooth – this is your hummus
Tip: add a small splash more water if your hummus is looking a little thick!
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the lamb mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
5
Meanwhile, cut the cherry tomatoes in half
Add the tortillas to a baking tray and put the tray in the oven for 3-4 min or until warmed through
6
Once browned, add the ras el hanout to the lamb with the cherry tomatoes and cook for 2 min
Add the harissa paste (Can't handle the heat? Go easy!) and remaining garlic and cook for 2-3 min further or until the tomatoes are beginning to break down
Season with a generous pinch of salt and pepper – this is your spicy lamb
7
Meanwhile, grate the carrots
Slice the spring onion[s] finely
8
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