Lamb flatbread with moroccan mint and spices

Use this flat bread recipe
300g minced kamb
1/2 onion chopped finely
Garlic
Moroccan spices
1 medium tomato chopped
Mint and sour cream for topping

Make the flat bread dough
Fry the mince on a medium until it is dry and sizzling - about 30 mins
Add the spices and garlic and fry for another 5 minutes
Fry the onion in a separate pan on a lower heat until soft.
Mix the meat, onion and tomato together
Once the dough is risen (doubled in size) roll out to about 12 inch circle on a pizza or baking tray
Top with the meat mix
Cook for 15 mins in the oven at 210°C, or until the base is crispy
Top with blobs of sour cream and ripped up mint leaves