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
- Place lamb into a bowl with the onion, turmeric and cinnamon. Stir and leave for 10 minutes.
- 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.
- Heat the flatbreads under the grill.
- 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.