Low-Carb Moroccan Lamb Flatbread


Facebook Twitter WhatsApp Email

Prep information

Prep time
10 minutes
Cook time
15 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per serving)

309 kcal

Low-Carb flatbread with Moroccan lamb for dinner?

This one lasted all of about 1 minute here at Lo-Dough HQ - trust us, it's brilliant.

The recipe uses harissa paste on the base and lamb mince cooked down in stock and spices as a topping. Dress with low-fat yoghurt and herbs.  

If you find the harissa a little too hot on its own, try diluting it with a little passata. 

As low-carb meals go, this is right up there with some of the best we've had!


Serves 1
  • 1 piece of Lo-Dough
  • 90g of lean lamb mince
  • ½ a small onion, chopped
  • 1 clove of garlic, crushed
  • ½ a stock cube
  • 1 heaped teaspoon of cumin
  • 1 heaped tablespoon (approx. 30g) of harissa paste
  • 2 tablespoons of fat-free greek yoghurt
  • Chopped parsley and spring onion to garnish
  • 3 sprays of fry-light oil

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

Regular price from £3.49
Out of stock


  1. Preheat your oven to 250°C/475F/Gas 9.
  2. Heat up a frying pan, add 3 sprays of fry light oil and brown off your lamb mince on a high heat, stirring constantly.
  3. After a couple of minutes, add the chopped onion, garlic and cumin and cook for a further minute or two.
  4. Add the stock cube and around 1/3 of a pint of water. Keep this boiling down until nearly all the liquid has disappeared. The mince will now be cooked and tender.
  5. Spread the harissa paste onto the Lo-Dough, spreading right to the edge. Then add your lamb mixture on top, pressing down gently.
  6. Cook in your oven for approx. 7 minutes.
  7. Serve with Yoghurt dressing and herbs/spring onions over the top.

Join over 200,000 subscribers in receiving new recipes, tips, offers and a whole lot more.

Foodie inspiration from Lo-Dough

Join the community