Into the Unknown...

Lunchtime is always a funny one, a lack of time being your main obstacle but you still need a good meal to carry you through the rest of your working day. Tempted by Subway or M&S meal deals on the go where you can't tell what they put in your food, making your own lunch is the best way forward. It just takes a little more effort.
Today I fancied experimenting.
I've inevitably got myself into the Great British Bakeoff (it was only a matter of time) and the contestants ingenuity had me questioning my own level of adventurousness when it comes to cooking. I can follow recipes a treat, but creating meals totally from my own brain is something I have yet to venture into.

So on that note!

Here is my choice for today's lunch and my own creation.

Fresh Lamb Flatbreads

For the Lamb Filling:

A Handful of lamb

1 clove of garlic chopped

2.5 tablespoons of natural yoghurt

1 tsp smoked paprika

1 tsp cumin seeds

1 tsp tumeric

Mint leaves chopped finely

1 Dried apricot chopped finely

1 tsp lime juice

Salt and Pepper

For the Flatbread:

Half a cup of natural yoghurt

A good sprinkle of baking powder

1 cup of plain flour (adding more if the dough is too sticky)

To Serve

Ripped fresh parlsey

Fresh lime

Method

• Start by slicing the lamb into cubes and put them into a bowl.
• Add all your other lamb filling ingredients to the same bowl and combine well to cover the lamb.
• Let it marinade for 10 minutes.
• Next make your flatbread, by combing all of the listed ingredients in a new bowl. 
• Use your hands or a spoon to bring the mixture together until it starts to form a dough.
• Add more flour if you need to.
• Once a dough has formed, flour a work surface and kneed it for 5 minutes until it has become elasticated.
• Roll the dough out with a rolling pin or stretch it out with your hands until it is 1cm thick.
• Heat a grill pan to a high heat with a little bit of olive oil and throw in your lamb mixture. 
• Keep the leftover marinade for after the lamb is cooked. 
• Try not to turn the lamb too much so that it gets nice and crispy on each side.

• Cook for a couple of minutes until browned and place back into your marinade - give it a good stir and cover the meat again.
• Now place your flatbread into the same pain and fry for 2 minutes of each side.
• Place your grilled flatbread onto a plate and spoon the lamb mixture into the middle.
• Sprinkle over your fresh parsley and squeeze a bit of fresh lime over.
• You can add salad such as red onion, watercress, radish and carrots.
• Roll up your wrap and eat!

There you have it, a tasty, filling and fast lunch!