What are the main ingredients in Taphuis Braised Lamb Flatbreads?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Cling Wrap, Blender, Butter (optional)

What is the nutritional information of Taphuis Braised Lamb Flatbreads?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Taphuis Braised Lamb Flatbreads?

FLATBREADS: Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel. OH-SO-CREAMY: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside. MIX THE DOUGH: Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge. GREENS: Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving. ASSEMBLE: Place the flatbreads on boards and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat! TENDER LAMB: Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.

What should be prepared from my kitchen to make Taphuis Braised Lamb Flatbreads?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Cling Wrap, Blender, Butter (optional)

Taphuis Braised Lamb Flatbreads

This juicy, slow-cooked lamb shoulder will just melt in your mouth. Throw in a foolproof homemade flatbread, a smear of silky creamed spinach, and some zingy mango atchar, and you’ve got the best part of your week sorted!

Taphuis Braised Lamb Flatbreads

with creamed spinach purée & mango atchar

Hands on Time: 60 - 90 minutes

Overall Time: 65 - 95 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cape Herb & Spice Rogan Josh Curry Paste
Coriander Seeds
Deboned Lamb Shoulder
Fresh Coriander
Fresh Cream
Garlic Clove
Garlic Cloves
Mango Atchar
Onion
Onions
Plain Greek Yoghurt
Self-raising Flour
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Cling Wrap
Blender
Butter (optional)

Photo of Taphuis Braised Lamb Flatbreads

Serves 1

TENDER LAMB
Boil the kettle. Dilute the stock with 250ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 1 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 10ml of oil until it forms breadcrumbs. Mix in 35ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
ASSEMBLE
Place the flatbreads on a board and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!

Beef Stock - 5ml
Deboned Lamb Shoulder - 160g
Cape Herb & Spice Rogan Josh Curry Paste - 7,5ml
Tomato Paste - 15ml
Self-raising Flour - 125ml
Coriander Seeds - 2,5ml
Plain Greek Yoghurt - 85ml
Onion - 1
Garlic Clove - 1
Fresh Cream - 50ml
Spinach - 100g
Mango Atchar - 30ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

TENDER LAMB
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel.
ASSEMBLE
Place the flatbreads on boards and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!

Beef Stock - 10ml
Deboned Lamb Shoulder - 320g
Cape Herb & Spice Rogan Josh Curry Paste - 15ml
Tomato Paste - 30ml
Self-raising Flour - 250ml
Coriander Seeds - 5ml
Plain Greek Yoghurt - 170ml
Onion - 1
Garlic Cloves - 2
Fresh Cream - 100ml
Spinach - 200g
Mango Atchar - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

SOFT & TENDER
Boil the kettle. Dilute the stock with 500ml of boiling water. Pat the lamb dry with paper towel. Place a pot over a medium-high heat with a drizzle of oil. When hot, sear for 1-2 minutes until browned but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant, shifting constantly. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until a sticky ball. If too dry, gradually mix in water in 5ml increments until combined and sticky. Place on a flat surface and knead into a smooth dough. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Place on paper towel and squeeze out excess water. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel to keep warm.
ASSEMBLE
Place the flatbreads on boards and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!

Beef Stock - 10ml
Deboned Lamb Shoulder - 320g
Cape Herb & Spice Rogan Josh Curry Paste - 15ml
Tomato Paste - 30ml
Self-raising Flour - 250ml
Coriander Seeds - 5ml
Plain Greek Yoghurt - 170ml
Onion - 1
Garlic Cloves - 2
Fresh Cream - 100ml
Spinach - 200g
Mango Atchar - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

TENDER LAMB
Boil the kettle. Dilute the stock with 900ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. You may need to do this step in batches. Add the curry paste to taste and fry for 2-3 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 50-60 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tbsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 40ml of oil until it forms breadcrumbs. Mix in 140ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 8 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel.
ASSEMBLE
Place the flatbreads on boards and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!