Lamb flatbreads with yoghurt sauce

Guy Coombes

Ingredients

600 g	Lamb leg steaks, sliced thinly (Main)
1	Onion, sliced thinly
1 tsp	Turmeric
½ tsp	Cinnamon
1	Aubergine, sliced
½ cup	Olives, chopped
4	Flat bread (Main)
1 pot	Hummus
2 cups	Coleslaw, ready made
1 cup	Natural yoghurt
¼ cup	Mint

Directions

1. Place lamb into a bowl with the onion, turmeric and cinnamon. Stir and leave for 10 minutes.
2. Fry the aubergine in a little oil until soft. Set aside. In the same pan heat a little more oil and cook the lamb until just done. Toss through aubergine and olives.
3. Heat the flatbreads under the grill.
4. Place a flatbread on each plate. Spread with hummus, add coleslaw then lamb. Mix yoghurt and mint and drizzle over top. Roll flatbread and enjoy.

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