MORROCCAN lamb on flatbreads ... Eaten like nachos!

This. Food. Is. Stunning.

But it's really easy to do and packs a taste experience which can only be described as a 'corridor of flavour'. 

I like to take my family and friends on a journey when we eat each meal, one that takes you down many adventurous layers of flavour as the various ingredients work to bring the best out of each other.

This dish hits that target.

I used the 'chuck-it-all-in-randomly-method' of measuring for this dish as I was feeding a crowd of hungry blokes at the time, so here goes with what I think I did ...

Ingredients:

SOME FLATBREADS (enough for a couple each per person, depending on their size) use shop-bought or make in advance a stack of my version of flatbreads that are elsewhere in this Breathekitchen blog)

PACK OF MINCED LAMB  (Quantity?  ....  However much you, um, need?)

The base

AUBERGINES. (1 aubergine to every 4 people. Ish. )

ONIONS. (1 for every 3 people)

2 fat cloves GARLIC. (More for a crowd)

The 'corridor'/spice trail:

couple teaspoons CINNAMON

SALT & BLACK PEPPER

Bountiful splash of WORCESTERSHIRE SACUCE

Tablespoon DARK TREACLE

couple teaspoons DRIED MINT

couple teaspoons DRIED PARSLEY 

Good squeeze TOMATO KETCHUP

box or jar of PASSATA

can of CHOPPED TOMATOES

can of CHICKPEAS

The topping:

A large pot GREEK YOGURT

A crushed clove GARLIC

Juice 1/2 LEMON

SEASONING OF BLACK PEPPER

FRESH MINT AND PARSLEY good hand ful of each to sprinkle on top

POMMEGRANATE SEEDS

Phew! I think that was it?

Ok. The method.

Chop up and fry the onion, aubergine and garlic for a couple of minutes.

Add the meat and brown for a few minutes

(I had to cook mine in two pans then combine as I was cooking for the crowd!)

Add the spice trail list.

Let it all gently simmer away for about 15minutes.

Add the chick peas

Cook for another 5 minutes then check seasoning. Adjust to suit your tastebuds.

Into a bowl, dump the yogurt, pepper, lemon juice and crushed garlic and give a good mix.

Warm through the flatbreads on a tray in the oven, or in a dry pan if they're my breathe ones,  then slice into triangly sort of shapes.

Layer onto your (warmed) serving plate.

Spoon over some of the lamb.

Layer it up again with the rest of the flatbreads and top with the rest of the lamb.

Pour the yogurt topping all over it.

Sprinkle generously with the fresh herbs

Whack half a pomegranate with a rolling pin and let them scatter gloriously over the white topping.

Serve immediately, using a slice to lift out portions to the plates of those around your table and DEVOUR!

All it needed was a green salad as an accompaniment.

Your invitation to travel the 'corridor of flavour' awaits you!

Bon voyage.