Ingredients
- 8 OUNCES GROUND LAMB
- ½ LARGE YELLOW ONION, FINELY CHOPPED (ABOUT ¾ CUP)
- 1 LARGE RED BELL PEPPER, CORED AND FINELY CHOPPED
- 2 TEASPOONS RED PEPPER FLAKES
- 1 TEASPOON SWEET SMOKED PAPRIKA
- 1 TEASPOON GROUND CUMIN
- KOSHER SALT AND GROUND BLACK PEPPER
- 14½ -OUNCE CAN FIRE-ROASTED CRUSHED TOMATOES
- ½ CUP PLAIN WHOLE-MILK GREEK-STYLE YOGURT
- 4 4 TABLESPOONS LEMON JUICE (1 TO 2 LEMONS), DIVIDED
- 2 CUPS LIGHTLY PACKED FLAT-LEAF PARSLEY LEAVES
- 2 CUPS LIGHTLY PACKED MINT LEAVES, TORN
Directions
01 In a 12-inch nonstick skillet over medium heat, cook the lamb, stirring and breaking up the meat, until beginning to brown, 2 to 3 minutes. Add the onion, bell pepper, pepper flakes, paprika, cumin, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated, about 8 minutes.
02 In a small bowl, whisk together the yogurt and 2 tablespoons of the lemon juice. In a medium bowl, combine the parsley, mint and remaining lemon juice. Season with salt and pepper. Spread the lamb mixture evenly over half of each piadina. Drizzle with the yogurt mixture, top with herbs and fold in half.
Notes
This runs a touch hot (2 tsp red pepper can be a doozy), so adjust accordingly, esp if your red pepper is especially angry :)