Spiced lamb-filled flatbreads

1. Get all the ingredients for the filling ready.

2. Heat the oil and fry the mince in one piece – like a giant meatball – until golden-brown and caramelised on both sides. Then add the onion and garlic and fry until the onion is translucent. 

3. Break up the meat into smaller granules, add the spices and tomato paste and fry until fragrant and cooked. Stir in the pomegranate concentrate and about 30ml water, then stir-fry for a few more minutes until fragrant. Stir in 30ml of the nuts and a generous sprinkle of fresh coriander. Allow to cool slightly.