SPICY-LAMB FLATBREADS WITH YOGHURT & CHILLI
Whether you’re cooking for one, two or the whole crew, you know everyone will happily dig into to these delicious spicy lamb flatbreads, serve with a simple salad dressed with olive oil and lemon juice.
For the flatbreads
Combine flour, baking powder, salt, and water in a bowl and mix until well combined. Turn out onto a floured surface and knead for 4-5 minutes until smooth.
Let rest for 30 minutes.
Divide the dough into 4 pieces. Roll out each piece into a 18cm round. Brush with sesame oil and sprinkle with shallots. Roll into a log shape and coil each log into a round.
Dust with flour and roll back out into 18cm rounds.
Heat a little of the vegetable oil in a non-stick frying pan and cook the flatbreads in batches for 1-2 minutes on each side until golden.
Drain on paper towel and keep warm.
For the lamb
Heat remaining vegetable oil in a medium sized fry pan. Add garlic and cook for 1 minute. Add beef, chilli, cumin, and ground coriander. Cook the mince while breaking up with a wooden spoon so it is crumbly and brown all over for about 8-10 minutes or until meat is cooked through.
To serve pile the spicy beef on top of flatbreads and top with yoghurt.
Sprinkle with chilli flakes and coriander leaves and serve with lemon wedges and a mesclun salad on the side.
For the flatbreads:
300g plain flour, plus extra for dusting
1 teaspoon baking powder
1½ teaspoon sea salt
190ml iced water
3 tablespoons Kadoya sesame oil
1 cup shallots, finely sliced
For the lamb:
2 tablespoons vegetable oil, plus extra for frying
3 garlic cloves, crushed
500g Fresh Meats lamb mince
1 teaspoon Farro herbs chilli powder
1 teaspoon Farro herbs cumin seeds
1 teaspoon Farro herbs ground coriander
250ml Zany Zeus Greek yoghurt
2 teaspoons Farro herbs chilli flakes
1 cup Farro herbs fresh coriander, leaves picked
lemon wedges, to serve