Lamb pide with beetroot dip

Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the shallot, garlic, tomato paste, lemon rind, lemon juice, 2 teaspoons of cumin and 1 teaspoon of coriander. Cook, stirring, for 3-4 minutes or until mince is cooked through. Stir in the mint. Set aside to cool slightly.

Place the beetroot, yoghurt, remaining cumin and remaining coriander in the bowl of a food processor. Process until smooth.

Cut an oval piece from the top of each bread roll to make a shell. Reserve bread. Place bread shells on a large baking tray. Fill with mince mixture. Add the reserved bread to the tray. Bake for 5 minutes or until crisp. Thickly slice. Serve pide with beetroot dip, lemon wedges and reserved bread for dipping.