Flatbread with Spiced Lamb
This simple Flatbread with Spiced Lamb recipe is flavour packed. You could also try the recipe using steak or beef. Serve the spiced lamb on top of the flatbread and add some fresh yoghurt!
Ingredients
For the dough:
- 325g strong plain flour, plus extra for dusting.
- 125ml warm water
- 3g fast action yeast
- 60ml plain yoghurt
- Pinch of salt
For the topping:
- 300g lamb loin sliced
- 1 tsp mild chilli powder
- 1 ½ tsp garam masala
- 1tsp cumin
- 1tsp nigella seeds
- 50 ml veg oil
- 75g sultanas
- 200g chopped tinned tomatoes
- 1 lime, juice and zest
To serve:
- Greek yoghurt
- Fresh mint
- Toasted almonds
- Fresh coriander
Method
Make up the dough by stirring the yeast in to the warm water until it has dissolved. Sprinkle the salt into the flour and then add the yoghurt, followed by the water mix.
Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 5 minutes. The dough should be sticky. Roll the dough into a ball then drop in to a clean bowl and cover. Leave to rise for about 2 hours.
Pre heat your oven to 220c and slide a pizza stone in to heat.
Mix the lamb with the chilli powder, garam masala, cumin, nigella seeds and veg oil along with a good pinch of salt.
Finally, add the zest and juice of the lime and toss the whole lot together. Leave to one side.
When the dough has risen, knock it back on a clean surface, dusted with flour. Then, roughly roll it out to a about a 20cm oblong
Carefully transfer the flatbread to large baking tray and bake for about 12 minutes.
Meanwhile fry the lamb and spice mix in a little oil for 2 minutes. Add the tomatoes and a splash of water and cook for 3 to 4 minutes.
Serve up the flatbread topped with lamb , dollops of yoghurt, herbs almonds.
Ingredients
For the dough:
- 325g strong plain flour, plus extra for dusting.
- 125ml warm water
- 3g fast action yeast
- 60ml plain yoghurt
- Pinch of salt
For the topping:
- 300g lamb loin sliced
- 1 tsp mild chilli powder
- 1 ½ tsp garam masala
- 1tsp cumin
- 1tsp nigella seeds
- 50 ml veg oil
- 75g sultanas
- 200g chopped tinned tomatoes
- 1 lime, juice and zest
To serve:
- Greek yoghurt
- Fresh mint
- Toasted almonds
- Fresh coriander
Method
Make up the dough by stirring the yeast in to the warm water until it has dissolved. Sprinkle the salt into the flour and then add the yoghurt, followed by the water mix.
Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 5 minutes. The dough should be sticky. Roll the dough into a ball then drop in to a clean bowl and cover. Leave to rise for about 2 hours.
Pre heat your oven to 220c and slide a pizza stone in to heat.
Mix the lamb with the chilli powder, garam masala, cumin, nigella seeds and veg oil along with a good pinch of salt.
Finally, add the zest and juice of the lime and toss the whole lot together. Leave to one side.
When the dough has risen, knock it back on a clean surface, dusted with flour. Then, roughly roll it out to a about a 20cm oblong
Carefully transfer the flatbread to large baking tray and bake for about 12 minutes.
Meanwhile fry the lamb and spice mix in a little oil for 2 minutes. Add the tomatoes and a splash of water and cook for 3 to 4 minutes.
Serve up the flatbread topped with lamb , dollops of yoghurt, herbs almonds.
