Cook lamb in skillet oven medium-high heat, breaking up until browned, 7 minutes. Stir in cumin, coriander, and cayenee plus salt. Cook 1 minute. Place in bowl and cover with foil
Return skillet to medium heat and add 1 T oil. Add garlic and onions and cook until soft, about 5 minutes. Add lemon juice, salt, pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mix and stir in pine nuts.
Combine yogurt, lemon zest, and salt; spread half over flatbreads. Top with lamb and mint; serve with remaining yogurt sauce.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 222 (67%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 65.3mg||20 %|
|Sodium 92.9mg||3 %|
|Potassium 462.7mg||12 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 7.1g|
|Protein 18.5g||26 %|
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Calories per serving: 329
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