Febuary's spice rack challenge: citrus

After last months, this was almost made for me.  Where to even start?  Well, with my favourite recipe for using preserved lemons.

Lamb and tomato pizza

1 frozen pizza base
or  6 hamburger buns, halved

1 lb minced lamb, I've used beef before, and its good... but lamb is better
4 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground caraway
1 tsp of chilli powder, or to taste

2 onions, finely sliced
2 tbsp olive oil
1/2 can chopped tomatoes
1 tsp cinnamon, ground
1 tsp allspice, ground
1 tsp brown sugar

To serve
2 preserved lemons
bunch of fresh coriander, chopped
Greek yogurt

Mix together all the lamb ingredients, cook in hot frypan with a little oil, until browned.

Sauté the sliced onions in the oil in a separate frypan. Once they’re soft and golden add the tomatoes and cook for a further 10 minutes. Stir in the spices and sugar and cook for a couple of minutes.
You are aiming for a thick sauce, otherwise you will have soggy pizza/hamburger halves

Spread the tomato on your base, add the lamb mince.
Heat in oven to cook/toast base.
As you can see, I often serve with chips, for totally healthy, green vege free meal ( small amount of sarcasm there )

Slice the skin off the lemons; this is the part that you want.  Dice and scatter over pizzas.
Ditto with the coriander and yogurt.

Enjoy