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peel and finely dice the onion and garlic, then put into a mixing bowl.
chop the chickpeas, figs and coriander into small bits.
add the chickpeas, apricot, coriander, cumin, cinnamon, lamb mince, lemon zest and seasoning into the bowl with the onion and garlic.
deseed the pepper and cut into 4 large pieces.
mould the mince into 4 burger shapes and fry in a large hot ovenproof pan for a minute on each sides to colour.
add the pepper pieces to the pan and put in the oven for 10 minutes.
mix the yoghurt and harissa together and spread it onto one side of the wraps.
wrap each burger with one pepper slice into the harrisa wrap, slice in half and serve immediately with extra harissa for people to add to taste.