About this recipe:These savoury pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be a starter, or put a little salad in the middle, and fold up like a wrap for a quick meal.
500g lean minced lamb
250g finely chopped onion
75g chopped green pepper
1 teaspoon minced garlic
1 (400g) tin chopped tomatoes
175g tomato puree
generous handful chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh mint leaves
1/2 teaspoon ground cumin
1 pinch cayenne pepper (optional)
4 pitta breads, flatbreads or flour tortillas
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Method Prep:20min › Cook:40min › Ready in:1hr
Place lamb in a large frying pan over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess fat. Add the onion, green pepper and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato puree, then season with parsley, basil, mint, cumin and, if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover and refrigerate overnight to blend the flavours.
Preheat the oven to 230 C / Gas mark 8. Distribute the lamb mixture evenly over the pittas, and spread out to the edges. Place the pittas onto a baking tray.
Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminium foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.