Heat oven to 180c
To prepare the meat mixture, heat a large frying pan or saucepan and add the beef mince and spice mix, Dry fry it until the mince is browned (stirring frequently so the spices don’t catch).
Now this is where my recipe differs from others, I like the red peppers and one onion diced and sliced, not blended into a paste…it needs to have a bit of texture.

Add the peppers, onion and garlic to the meat mixture and carry on frying until the onions become slightly translucent.
In a jug add the lemon juice and tomato purée and give it a mix.

Let some boiled water from a kettle cool down and stir it into the lemon and tomato purée mixture.
Pour into the meat mixture and continue stirring for a few more minutes or until the meat mixture reduces down.
Now spread the meat mixture evenly over the flatbreads and bake in the oven until the meat mixture turns slightly dark and the flatbreads crisp up on the edges.

Serve on a plate with a scattering of sliced raw red onion and parsley.
Sprinkle with some sea salt flakes and a tomato side salad with lemon wedges.