Mix the lamb with the remaining herbs, chilli and oil along with the spring onion, spices and bulgur wheat. Season to taste ...

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

This delectable homemade flatbread is topped with spiced minced lamb, hot chillies and zingy herbs. Each serving provides 424kcal, 21g protein, 57g carbohydrate (of which 10g sugars), 12g fat (of ...

This recipe is inspired by my time in the Middle East, travelling and working with people from across South Asia who used a lot of different spices in their cooking, as well as local Arabic-style ...