Low-Carb Moroccan Lamb Flatbread
A North-African, low-calorie, low-carb, teatime treat.
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!
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.
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