Step 1

Preheat the oven to 180°C. Heat oil in a large frypan over medium-high heat. Add lamb and cook, stirring, until browned. Add spices and cook for a further minute or until fragrant. Add tomato and paste and cook, stirring, for 2 minutes or until juices have evaporated.

Step 2

Meanwhile, spread bread on a baking tray, brush with extra oil and sprinkle with paprika.

Step 3

Bake for 4-5 minutes until crisp.

Step 4

Stir the pine nuts and coriander into the lamb mixture and season with salt and pepper. Top the toast squares with warm lamb mixture and 1/2 teaspoon yoghurt, then serve immediately.