Spicy Lamb Pide With Yogurt

Sara 76's Note:

This delicious Turkish pizza comes from the January 2009 issue of "recipes +" magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 350 g lean ground lamb
• 3 teaspoons middle-eastern mixed spice
• 4 green onions , finely chopped
• 1 garlic clove , crushed
• ¼ cup lemon juice
• 250 g grape tomatoes , halved
• 400 g Turkish bread (pide, split lengthwise)
• 1 cup low-fat natural yogurt
• 1⁄3; cup chopped coriander , plus extra to garnish
• lemon wedge , to serve

Directions:

1. Heat a large frying pan over moderate heat. Cook lamb, stirring to break up lumps, 3-4 minutes or until changed in colour. Stir in spice, onion, garlic, juice and tomato; cook and stir 2 minutes or until lamb is cooked.
2. Preheat an oven grill to high. Place pide cut-side up on grill tray; grill for 2 minutes or until golden. Transfer to chopping board.
3. Top pide with lamb mixture. Combine yogurt and 1/3 cup coriander in a medium bowl; spoon over pide. Sprinkle with extra coriander to garnish. Serve with lemon wedges.