Crispy flat breads with spicy lamb

Serves 4 to 6

Rising: 1 hour

Preparation: 15 min

Cooking: 1 hour

Flat breads

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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