Lamb with flatbreads and cucumber yoghurt Recipe
First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds , then add 95g yoghurt. Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel. Season 200g lamb mince with salt and black pepper. Finely chop 1/2 onion and warm a large pan over a medium-high heat. Add 1,5 tbsp oil followed by the mince, onion, 1 tsp cumin, 1 tsp cinnamon , 1/2 tsp Turkish pul biber and saute for six to eight minutes. Add a finely chopped garlic clove , cook for a further two to three minutes, then add 2 tbsp pomegranate molasses and 100ml water, and cook for 10 minutes, until the lamb looks sticky and glossy. Adjust the seasoning to taste. Mix 100g yoghurt with a tbsp olive oil, 1/2 crushed garlic clove and 1/4 cucumber, cut into small cubes, then season, chop 8 leaves of mint and stir it in. To cook the flatbreads, warm ...