Lamb Chilli with Seeded Flatbread

Ground lamb, cooked in a little sunflower oil, along with white onion, peppers, and some dried red chillies, and three green chillies.

The lamb was cooked first for 45 minutes, before the onion and diced spring onion was added (three). After that, the diced carrot, and the red pepper (half, diced), and about half a pint of water. Then  the lamb stock. Simmered under glass for an hour.

Before serving, add two pinches of dried coriander (or diced coriander leaves if you have some fresh available in your kitchen).

The seeded and folded flatbread was sourced from Aldi. Soak under the tap and allow to drain for two or three minutes. Then toast.