Yet another use for matured 80% dough.
Alright, it’s a pizza if you really insist. 200g each of dough after 48hrs in the fridge. Pressed out on a pizza tin and proved for a couple of hours.
Original from a James Martin recipe Lebanese Spiced Lamb on BBC Food.
For two pizzas I started with 250g of Minced Lamb from Menter Pandy
Apart from that you need:
a Shallot and a couple of cloves of Garlic chopped
1 tblsp Baharat
1 tsb ground Coriander + the same of Cumin
Sultanas – the odd handful or two
Chicken Stock
Greek Yoghurt
Roughly chopped Coriander leaves
Fry the shallot & garlic gently until soft with the spices in olive oil
Turn up the heat and add the lamb. Cook it till it’s browned.
Add the sultanas and enough chicken stock to cover the lamb.
Cook until the stock has virtually evaporated.
Take off the heat and cool.
Heat the oven to 250C
Spread the lamb over the two bases
Spoon generous dollops of yoghurt over the lamb
Bake for 15-20 minutes
Strew over the fresh coriander and serve.
The PArtisan Baker 