The honey here adds the most delicious flavor and helps to slightly caramelize the meat, giving it a sweetness which works really well with the ras el hanout and pine nuts. A Moroccan spiced hummus works great here but a simple plain hummus will work too.
Have a frying pan heated over a high heat, add the oil followed directly by the lamb and fry for a minute until a little golden, breaking it up with a wooden spoon. Place a grill pan over a high heat and Warm the flatbreads on each side while the lamb is cooking.
Add the chopped spring onion to the lamb along with a little seasoning and gently fry for another minute. Add the garlic, ras el hanout and all but a scattering of the pine nuts and cook for a minute more. Then add a splash of water along with the honey and toss to coat.
Spread each flatbread with a generous dollop of hummus. Scatter over the cooked lamb and then top with the yogurt, red onions, cilantro and remaining pine nuts. Finish with a sprinkle of ras el hanout and serve.