Spiced Lamb and Sumac Tortilla Pizzas with Minted Yoghurt
Inspired by techniques from NYT Cooking.
Spiced lamb on warm tortillas offset by creamy yoghurt, cool cucumber and fresh herbs, finished with ripe tomato.
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Method
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Equipment
- medium non-stick frying pan
- food processor (optional)
- small bowl
- medium bowl
- foil
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 748 kcal |
| Protein | 32.9 g |
| Carbohydrate | 65.5 g |
| of which sugars | 15.5 g |
| of which free sugars | 2.4 g |
| Fat | 40.1 g |
| of which saturates | 15.6 g |
| Fibre | 6 g |
| Salt | 2.38 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Lamb
- 1 medium onion, finely chopped about 115 g
- 5 ml olive oil
- 1 garlic cloves, minced
- 225 g lamb mince (or trimmed leg of lamb, minced)
- 1 tsp sumac
- 1 pinch dried chilli flakes
- ¼ tsp ground cumin
- 1 g fine sea salt or table salt a pinch
- ¼ tsp ground black pepper
Yoghurt
- 115 g small cucumbers, cut into small cubes
- 2 tbsp chopped fresh mint
- 4 tbsp chopped fresh coriander, divided
- 245 g plain yoghurt
To assemble
- 4 wholemeal tortillas, about 20 cm
- 2 medium-large ripe tomatoes
- 1
Brown onion. Heat a large non-stick frying pan until very hot, lower to medium-high, add 5 ml oil and cook the 1 finely chopped medium onion until it begins to brown at the edges.
- 2
Season and cook. Mix the 225 g lamb mince with 1 minced garlic clove, 1 tsp sumac, a pinch of chilli flakes, ¼ tsp cumin, a pinch of salt and ¼ tsp black pepper; add to the onion, breaking it apart with a spoon, and cook until fully browned and reaching 71 °C on an instant-read thermometer.
- 3
Prepare yoghurt. Cut 115 g small unpeeled cucumbers into small cubes, chop 2 tbsp fresh mint and 4 tbsp fresh coriander (reserve half the coriander), then fold the cucumber, mint and half the coriander into 245 g plain yoghurt.
- 4
Warm tortillas. Heat 2 of the 4 wholemeal tortillas (about 20 cm each) either over a low gas flame or wrapped in foil in a 200 °C oven for roughly 3 minutes.
- 5
Prepare toppings. Slice the 2 medium-large ripe tomatoes and cut them into small wedges.
- 6
Assemble. Spread one quarter of the yoghurt mixture onto each warm tortilla, top with one quarter of the cooked lamb, one quarter of the tomato wedges and a scatter of the remaining coriander, then repeat the process with the remaining 2 tortillas.
Storage
Place leftovers in a sealed container and refrigerate within 2 hours; they keep for 2 days.
