Spicy Lamb Pittas

In a pan put a splash of olive oil along with 3 teaspoons of cumin seeds, two teaspoons of chilli flakes and two teaspoons of smoked hot paprika. Cook for about a minute. Then put three packs of lamb mince, stirring each one together with the spice mix before adding the next. Brown off for about 10 mins. Add a tbs runny honey, a tsp bouillon, zest of a lemon, a tin of chopped tomatoes, a lot of pepper and a generous pinch of salt. Allow to bubble away for about 40 mins until it has darkened in colour and the liquid has reduced to a thicker consistency. Almost like a good bolognaise! Serve with homemade tzaziki as seen in previous post, pittas, grilled halloumi, homous and salad. I like to stuff my pittas with all of the above and eat with no dignity!