Method

Heat a frying pan until hot, add the minced lamb and fry for about 10 minutes until golden brown, breaking it up with a wooden spoon. Add the cinnamon and pine nuts and cook for a further 1 minute. Remove the lamb from the heat.

Warm the naan breads. Place them on a board and, using a rolling pin, firmly roll to flatten.

Mix the hummus with half the mint leaves, then spread in a thick layer over the naans. Spoon in the crispy lamb, then scatter over the shredded lettuce (optional) and the remaining mint leaves. Tightly roll up, cut in half and serve wrapped in foil.

Recipe courtesy of The Hungry Camper Cookbook, by The Hungry Cookbooks, published by Octopus Publishing. Available at good book stores for R180.