Toasted Almond & Cumin-Orange Lamb on Warm Flatbread

Get ready to cook

Method:

1. Pre-heat a large pot to medium-high heat; add some oil and lamb pieces. Leave to cook unmoving for 1 min then stir fry for 2-3 mins to sear and brown.

2. Add cumin seeds; stir fry for 30 sec. Add Shandong Sweet Paste; stir fry for 30 sec. Add orange juice; mix well.

3. Cover with lid, turn down to low heat and simmer for 45 mins. Stir occasionally, adjusting heat as necessary. Uncover and simmer for a further 5-10 mins until sauce thickens and meat is tender.

4. In the meantime, combine dressing ingredients in a bowl and mix well. Warm flatbread in the oven if desired.

5. Spread flatbreads with dressing then top with shredded carrot. Add lamb and sauce and garnish with toasted almonds. Serve immediately.

Ingredients

Lamb

400g Shandong Sweet Paste

1.5kg diced lamb leg

3 Tbsp whole cumin seeds

800ml orange juice

10 flatbreads

75g toasted almond flakes

500g shredded carrot or other salad


Dressing

300g Greek yoghurt

25g chopped dill

About this dish

10 Portions

No Chilli

Serves:

Shandong Sweet Paste

Chilli Rating:

Product:

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