Middle Eastern · Dinner
Spiced Lamb Flatbread (Keto)
Ground lamb spiced with cumin, cinnamon and allspice is seared in a skillet, then piled onto a warm almond-flour flatbread with garlic-yogurt sauce, cucumber, tomato and fresh parsley. Feta and pine nuts finish the plate. Served open-faced instead of on pita to keep carbs low while flavours stay Middle Eastern.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
39.9gProtein
55.2gFat
13.6gCarbs
4.1gSugar
4.9gFiber
983mgSodium
393mgChol
18.9gSat Fat
790mgPotassium
280mgCalcium
4.6mgIron
2.4mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Mince the garlic cloves, dice the cucumber and tomato, and chop the parsley; crumble the feta into a small bowl.
2
Whisk the almond flour, egg, melted butter and salt together in a bowl until a thick, smooth batter forms.
3
Fry
Pour the almond-flour batter into a nonstick skillet over medium-low heat and cook 3–4 minutes per side until golden-brown and the centre no longer looks wet.
4
Sear
Heat the olive oil in the same skillet over medium-high heat. Sear the spiced lamb mixture, breaking it into crumbles, for 5–6 minutes until no pink remains.
5
Finish
Stir the plain yogurt, minced garlic and lemon juice together in a small bowl until smooth. Rest the flatbread uncovered for 10 minutes to firm up, then spread the sauce over it, top with the seared lamb, scatter the cucumber, tomato, parsley, pine nuts and feta over the top, and serve open-faced.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 2/3 cup70g almond flour
- 22 eggs
- 2 tbsp28g butter, melted, for the flatbread dough
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp cinnamon, ground
- 1/4 tsp1/4 tsp allspice, ground
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt for the lamb
- 2 tbsp30ml olive oil, for searing
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 2 tsp10ml lemon juice
- 4 tbsp40g cucumber
- 4 tbsp36g tomato
- 2 tbsp8g parsley
- 2 tbsp18g pine nuts
- 2 tbsp20g feta, crumbled
- 1/4 tsp1/4 tsp salt for the flatbread dough
