Serves 4

1 tablespoon of olive oil

1 yellow pepper

1 green pepper

1 large white onion

4 tomatoes

2 large garlic cloves

500g lamb mince

1 tablespoons of rose harissa

1 teaspoon of smoked chilli harissa

2 tablespoons of sun-dried tomato puree

Handful of toasted pinenuts (optional)

2 tablespoon of finely chopped flat leaf parsley

Seasoning

To serve

4 flatbreads

Tzatziki

Handful of finely chopped flat leaf parsley

Pickled red onions

1. Peel the onion and garlic, and finely dice the onion.
2. Deseed the peppers and cut into small dice.
3. Dice the tomatoes.
4. Add a tablespoon of olive oil to a large sauté pan and bring up to a low to medium heat.  Add the onion and pepper and sauté until translucent.
5. Finely grate or crush the garlic and add it to the pan. Sauté for a couple more minutes, being careful not to let the garlic burn.
6. Add the mince and increase the heat to medium.  Break the mince up with the back of a wooden spoon and cook until there is no pink meat remaining.
7. At this point, you can remove some of the cooking fat (if desired) by tipping the pan to one side and spooning out some of the fat into a bowl.
8. Add the tomatoes to the pan, along with the sun-dried tomato paste, oregano, harissa pastes and toasted pine nuts (if using).
9. Season and stir well.
10. Simmer for 15-20 minutes, to let the flavours infuse the meat and combine.
11. Serve on the flatbreads with tzatziki, a sprinkle of finely chopped parsley and some pickled red onions.