Persian Lamb Flatbreads
These homemade flatbreads are wonderfully soft and doughy, absorbing all the flavours of the gently spiced lamb and Persian Style Quinoa & Lentils. Top with creamy natural yoghurt and pomegranate seeds for a simple, delicious, midweek dinner.
- 350g plain flour
- 1 tsp baking powder
- 350g natural yoghurt (plus a little extra for topping)
- 250g lamb mince
- Oil for frying
- Half a finely chopped chilli
- 1 tsp ground cumin
- 1 250g pouch of Merchant Gourmet Aromatic Persian-Style Quinoa & Lentils
- Small handful of pomegranate seeds
- Small handful of fresh coriander
- Make the flatbreads: In a large mixing bowl, add: 350g plain flour, 1 tsp baking powder and seasoning. Stir, before adding 350g of natural yoghurt and combining until you have a smooth dough.
- Divide the dough into 4 equal sized balls. Roll out on a floured surface, until they are rough circles of approximately 1cm thick.
- Brush a tiny amount of oil across the bottom of a griddle or frying pan, so that it’s lightly coated. Heat the pan. Fry each of the flatbreads for around 2-3 minutes on each side. They will puff up inside and become crisp on the outside.
- In the meantime, add the lamb mince to a non-stick frying pan. Drizzle in a little oil and fry for 5 minutes. Drain any excess fat before adding ½ finely chopped red chilli, 1 tsp ground cumin, a packet of Persian Style Quinoa & Lentils and 50ml of water. Fry for a further 5 minutes, until the lamb is cooked through.
- Divide the lamb mince and lentils between the 4 flatbreads before topping with natural yoghurt, fresh coriander and a few pomegranate seeds.
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