For an Easter Lunch to remember, try this seasonal menu. Food & Drink Editor Paloma Lacy shares an alternative take on traditional Easter lamb…
Spiced Lamb, Kale and Chilli Flatbread
Warming spices, lean lamb and chilli greens guaranteed to bring comfort when it’s needed most.
Preparation time: 15 minutes, plus proving time. Cooking time: 20 minutes. Serves: 4
Ingredients
- 85g (3oz) strong white bread flour
- 55g (2oz) wholemeal flour
- 55g (2oz) whole oats
- 1/2 tsp salt
- 1 tsp instant yeast
- 1 tbsp olive oil
- 200g Curly kale, thick stalks removed
- 300g (10oz) lean minced lamb
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 fat red chilli, thinly sliced
- 2 garlic cloves, very thinly sliced
- 2 tsp tikka curry paste
Method
- Tip the strong flour, wholemeal flour, half the oats and salt into a large mixing bowl. Sprinkle over the yeast and stir well. In a measuring jug mix together 1 teaspoon of the olive oil and 100ml cool water. Pour the water into the flour mixture and bring together to a soft slightly sticky dough – adding a little extra water if necessary.
- Tip the dough onto a lightly oiled surface and knead for 5-10 minutes until smooth. Place the dough in a lightly oiled bowl, cover and set aside for about 1 hour or until doubled in size.
- Preheat the oven and a baking tray 220*C/fan oven 200*C/Gas 7. Tip the dough onto a lightly floured surface and knead for 1-2 minutes. Divide into four equal sized pieces and roll into an oval shape about 1 cm thick. Bake on the preheated oven tray for 8-10 minutes until risen and beginning to colour.
- Meanwhile, blanch the kale in a pan of lightly salted boiling water for two minutes. Drain well and pat dry with kitchen paper.
- Heat the remaining oil in a frying pan and fry the minced lamb, coriander and cumin for 3-4 minutes breaking up the mince with a spoon and stirring frequently. Add the chilli, garlic, curry paste and kale and fry for two minutes. Stir in the remaining oats. Season to taste.
- Chargrill the flatbreads if liked and spoon the minced lamb mixture over the top. Serve immediately.
Written By: Paloma Lacy
Food lover, turned food writer, Paloma has spent the past 10 years in search of the Capital’s finest eateries, reviewing restaurants for a range of publications, including South London Press and London Weekly News. A South London girl at heart, she believes its boroughs boast some memorable dining experiences set to satisfy even the most discerning palate. London is alive with brunch, lunch and dinner choices to suit every pocket, from the humble neighbourhood spot, right through to the starrier end of the market.
Instagram: @Paloma.Lacy
Twitter: @PalomaMeansDove
