Crispy flat breads with spicy lamb

By Hope Malau
11 June 2015

Surprise everyone at the dinner table with this scrumptious lamb with flat bread.

Serves 4 to 6 Rising: 1 hour Preparation: 15 min Cooking: 1 hour


  • 500 ml (2 c) lukewarm water
  • 10 g dry yeast
  • 5 ml (1 t) sugar
  • 2,5 ml (½ t) salt
  • 30 ml (2 T) olive oil
  • 1 litre (4 c) flour, sifted
  • 50 g butter, melted


  • 500 g lamb chops, cubed
  • 1 onion, thinly sliced
  • 30 ml (2 T) olive oil
  • salt and pepper
  • 30 ml (2 T) tikka paste
  • 400 g chopped tomatoes
  • 50 g baby spinach

Preheat oven to 180 °C.

1 In a large mixing bowl combine the water, yeast, sugar, salt, olive oil, flour and butter, and mix to make sticky dough.

2 Turn out onto a floured surface and knead until soft and not sticking to the surface. Place in a bowl, cover and leave to rise for 1 hour or until double in size.

3 Form the dough into 50 g balls, roll each ball out on a floured surface and bake for 10 minutes or until golden and crispy.

4 Spicy lamb In a large pan brown the lamb and the onion in the oil, stirring often. Season lightly, then reduce the heat and stir in the tikka paste until well coated.

5 Add the tomatoes and simmer uncovered, stirring occasionally for 1 hour or until the lamb is tender and the sauce is well reduced. Season with salt and pepper.

6 Turn off the heat and stir in the baby spinach. Serve the hot lamb with crispy breads.

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