Recipe: Spiced Lamb Flatbread

Recipe: Spiced Lamb Flatbread

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 4 Apr '17


Serves: 4

Prep time: 15 mins

Cooking time: 20 mins


Ingredients:

Flatbread:

  • 250g plain flour
  • 1 tsp baking powder
  • pinch salt
  • 250g natural yoghurt


Lamb filling:

  • 400g lamb mince
  • 1 red onion
  • 1 large garlic clove, crushed
  • 1 heaped tbsp tomato purée
  • 1 tbsp harissa
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 100g cherry tomatoes
  • 1 medium cucumber
  • handful mint and parsley
  • 100g feta cheese


Method:

  1. Make the flatbread by placing the flour, baking powder and salt in a large bowl. Combine with the yoghurt until you get a soft, slightly sticky dough. Wrap in cling film and place in the fridge for 20 minutes.
  2. Chop the red onion in half and reserve half for garnish. Finely chop the remaining half and place in a pan with a drizzle of olive oil and a pinch of salt and pepper. Cook over medium heat until soft and then add the crushed garlic.
  3. Add the lamb mince to the pan and brown for 1–2 minutes. Add the tomato purée, harissa and spices and stir to combine. Cook for a further 5 minutes, or until the lamb is cooked through and the spices have created a thick, rich coating over the mince. Place in a bowl and let cool.
  4. Divide the bread dough into 4 (or 8 smaller) pieces and roll out as thin as possible on a floured surface. Place in a medium/hot dry frying pan and cook for 1–2 minutes on both sides, or until puffed and golden.
  5. Slice the remaining onion into thin crescents, chop the tomatoes into small cubes, remove the seeds from the cucumber and slice thinly and finely chop the herbs. Add half the herbs to the mince and combine.
  6. To assemble, place a couple spoonfuls of lamb onto each flatbread and top with a selection of veggies and herbs. Add a few dollops of yoghurt and harissa, if desired, and crumble over the feta.


My Little Hong Kong Kitchen


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