Caramelised Lamb Masala with Spiced Flatbreads
Serves: 2 people
Takes: 30 mins to 1 hour
I love this recipe! Most of the flavour comes from caramelising the meat so cook it low and slow until you get a deep golden brown colour.
The smoked paprika adds a smoky note which works wonderfully with the charred meat.
Ingredients
For the Caramelised Lamb Masala:
2 tablespoons vegetable oil, I like rapeseed oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns, roughly crushed
½ teaspoon turmeric
1 large onion, roughly chopped
2 fat cloves of garlic, finely chopped
1 red chilli, roughly chopped, seeds removed if you wish
1 cm root ginger, julienned
1 tablespoon dried mixed herbs such as mint, thyme and oregano
1 teaspoon garam masala powder
½ teaspoon smoked paprika
400g lean minced lamb
1 tomato, roughly chopped
handful of peas (optional)
2 tablespoons fresh coriander, roughly chopped
juice of 1 lime, to taste
salt, to taste
For the Spiced Flatbread:
150g flour, plain or wholemeal
2 tablespoons fresh coriander, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon nigella seeds or cumin seeds
1 teaspoon turmeric
good pinch of chilli, fresh or powder (optional)
good pinch of salt and pepper
Method
Start by making the Caramelised Lamb Masala. Gently heat the oil in a pan and add the cumin seeds and black pepper.
When they start to sizzle stir in the turmeric and onions and allow to soften.
Add the garlic, red chilli and ginger. In the meantime rub the dried herbs, garam masala and smoked paprika into the minced lamb.
Add the lamb to the pan and stir well, bashing it down to break it up. Allow to cook and caramelise before stirring it. It should have a deep golden brown colour.
In the meantime make the spiced flatbreads. Mix all the ingredients together with some warm water to form a dry dough. Cover and allow to rest.
Once the minced lamb is coloured add the tomatoes, peas and enough water to cover. Allow to cook through for around 10 minutes.
Heat a large frying pan for the flat breads. Pinch some dough off, about a golf ball size, and roll out until thin.
Cook in the frying pan before flipping over to cook on the other side. You can drizzle over some butter or oil if you like them crispy.
Finish the masala by tasting it, adjusting the salt and stirring through some lime juice and fresh coriander.
My Tip: I like to serve this with a refreshing beetroot, cucumber and mint raita. Finely chop the veg and herbs and stir through some thick yoghurt. Don’t forget to season with salt and lime.
