1 lb. lean, ground lamb
4 Roma tomatoes, halved
4 tsp olive oil
1 small onion, chopped
1 tsp chopped garlic
1/2 C fresh parsley
2 Tbsp fresh mint
1/2 Tbsp ground Cumin
1/2 tsp ground Coriander
1 tsp ground Cinnamon
6 Tbsp tomato paste concentrate*
TT salt, freshly ground black pepper and Cayenne pepper
Heat oven to 500 F.
Preheat a skillet over medium - high heat.
Put olive oil, onion, garlic, parsley, mint and spices into a food processor and pulse until the finely chopped. Remove and set aside. Add the Roma tomatoes to the processor and process until a thick puree is formed.
Put lamb into preheated skillet, reduce heat to medium, and add puree and tomato paste concentrate. Mix well and cook until lamb is cooked through, 10 - 15 min. Season with salt, pepper and cayenne and allow to cool to room temperature.
Add vegetable/spice mixture and mix, thoroughly. (The filling, at this point, can be cooled further and then refrigerated for use at a later time.)
Spread filling onto tortillas up to the edges. Place on baking sheet and bake until done; 8 -10 minutes.
Cut into wedges and ENJOY!
* I use Amore brand concentrated tomato paste. It is available in most supermarkets.
** The number of pizzas this recipe will make will depend on the size of the flour tortilla you are using.