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Spiced lamb flatbreads
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500g pack Waitrose Ciabatta Bread Mix
1 tbsp olive oil, plus extra for the bread mix
2 onions, chopped
2 cloves garlic, chopped
500g pack essential Waitrose British Lamb Mince
2–3 tsp Bart Baharat
2 tbsp sun-dried tomato paste
2 tomatoes, chopped
Juice of 1 lemon
100g halloumi, cut into small cubes
2 tbsp pine nuts
25g pack parsley, roughly chopped
1. Mix the dough (following the bread mix pack instructions) and knead vigorously for 5 minutes. Divide into 4 and roll out into large ovals roughly 27x17cm then transfer to 2 large baking sheets.
2. Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and cook the onions and garlic for 5 minutes. Add the lamb mince and cook for a further 10 minutes, stirring frequently until browned. Stir in the baharat spice and cook for 1 minute more then remove from the heat and drain off any excess fat.
3. Stir in the sun-dried tomato paste, tomatoes, lemon juice, halloumi, raisins and pine nuts. Divide the mixture between the dough bases and bake for 15 minutes until the breads are golden and cooked through. Scatter over the parsley and serve.
To ensure all the excess fat is drained, tip the cooked lamb into a sieve set over a bowl and leave for 5 minutes.
Typical values per serving:
This recipe was first published in Thu Nov 30 14:48:00 GMT 2017.