Ingredients
1-1/2 pounds ground lamb1-1/2 cups chopped zucchini 1-1/4 cups medium salsa2 cups julienned carrots, divided 1/2 cup dried apricots, coarsely chopped2 tablespoons apricot preserves1 tablespoon grated lemon zest1 tablespoon Moroccan seasoning (ras el hanout) 1/2 teaspoon garlic powder3 naan flatbreads 1/3 cup crumbled feta cheese2 tablespoons chopped fresh mint
Preparation
In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes.
Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.
