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 a large pan over a high heat. Divide the dough into 2 balls and roll each out on a floured surface to 15-20cm – the thinner, the better. Once the pan is smoking hot, cook each flatbread for a few minutes on each side until puffed up and blistered.

Serve immediately with the spiced lamb, a generous spoonful of cucumber yoghurt, 75g halved radishes and whole mint leaves; a drizzle of tahini (loosened with cold water) is also delicious.

(Here Thomasina Miers' original recipe)

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Lamb with flatbreads and cucumber yoghurt Recipe

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Lamb with flatbreads and cucumber yoghurt Recipe https://sweetteabiscuits.blogspot.com/2022/08/lamb-with-flatbreads-and-cucumber.html