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Spiced Lamb Flatbreads with Pickled Beetroot

Spiced Lamb Flatbreads with Pickled Beetroot

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

These Spiced Lamb Flatbreads with Pickled Beetroot from chef and food stylist Esther Clark feature a moreish combination of crispy lamb mince, garlicky sauce, fresh herbs and a speedy pickle. You can use leftover roast lamb in place of the mince, or for a veggie version, simply swap the lamb for ready-made falafels – just warm them up and serve with the same accompaniments.
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  • 2 candy beetroot, cut into 5mm-thick slices, then into matchsticks
  • ½ tsp sea salt
  • 50ml cider vinegar
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp caster sugar
  • 3 tbsp olive oil
  • 2 red onions, finely sliced
  • 400g organic lamb mince (20% fat)
  • 1 tsp ground cumin
  • ¼g ground cinnamon
  • 1 tbsp rose harissa paste, plus extra to serve
  • 200g self-raising flour, plus extra to dust
  • 100g wholemeal spelt flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 350g natural yoghurt
  • 1 clove garlic, crushed or grated
  • 2 baby gem lettuce, shredded
  • ½ bunch flat-leaf parsley, torn
  • ½ bunch dill, torn


Step 1

Mix the beetroot and sea salt in a bowl. In a saucepan, heat the vinegar, coriander, sugar and 50ml water until dissolved; add to the beetroot.

Step 2

Heat 1 tbsp oil in a frying pan; cook the onions with a pinch of salt for 15 mins. Add the lamb, turn up the heat and fry for 7-10 mins. Add the spices and harissa. Cook for 1 min; season.

Step 3

For the flatbread, combine the flours, baking powder and salt in a bowl. Make a well and add 2tbsp water, 150g of the yoghurt and the remaining 2tbsp olive oil. Mix with your hands. Knead on a floured surface for 2-3 mins. Divide into 4 equal balls; rest for 10 mins.

Step 4

Meanwhile, mix the remaining 200g yoghurt with the garlic and some salt; set aside.

Step 5

Put a frying pan over a high heat; roll out the dough thinly. Cook one flatbread at a time for 30 secs on each side. To serve, top each with lamb, garlicky yoghurt, harissa, lettuce, beetroot, herbs and chilli sauce, if liked.

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