eCook Meal
Lamb & Caramelised Apricot Flatbread
with labneh & fresh mint
Today is the day you learn how to make dough from just water, yoghurt & flour, Chef. Made into crispy flatbreads, these are topped with Tandoori-spiced lamb slices, fresh greens & cucumber, with honey-covered apricots and refreshing mint. An inspiring and intricate Indian meal awaits!
Serving guide
Choose your portion size.
GET THE DOUGH DONE
Preheat the oven to 220°C. Set aside 1 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and combine into a sticky ball. Gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 2 pieces, cover with cling wrap, and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the tandoori spice mix. Remove from the pan with all the pan juices and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
HONEYED APRICOTS
Place a pan over medium heat with a drizzle of oil and 20g of butter. When hot, add the chopped apricots and fry until caramelised, 2-3 minutes. Remove from the heat, mix in the Honey, and season.
FORM THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into rough circles, 12-15cm wide.
COOK UNTIL CRISPY
Place a pan over high heat with a drizzle of oil or a knob of butter. When hot, fry the flatbreads one at a time until cooked through and lightly crisped, 2 minutes per side.
LIPSMACKING LAMB
Smear the flatbreads with the Labneh. Top with the rinsed green leaves, the Cucumber rounds, and the sliced lamb. Spoon over the caramelised apricots and all the sauce. Garnish with the sliced mint.
GET THE DOUGH DONE
Preheat the oven to 220°C. Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and combine into a sticky ball. Gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 4 pieces, cover with cling wrap, and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the tandoori spice mix. Remove from the pan with all the pan juices and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
HONEYED APRICOTS
Place a pan over medium heat with a drizzle of oil and 40g of butter. When hot, add the chopped apricots and fry until caramelised, 2-3 minutes. Remove from the heat, mix in the Honey, and season.
FORM THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into rough circles, 12-15cm wide.
COOK UNTIL CRISPY
Place a pan over high heat with a drizzle of oil or a knob of butter. When hot, fry the flatbreads one at a time until cooked through and lightly crisped, 2 minutes per side.
LIPSMACKING LAMB
Smear the flatbreads with the Labneh. Top with the rinsed green leaves, the Cucumber rounds, and the sliced lamb. Spoon over the caramelised apricots and all the sauce. Garnish with the sliced mint.
GET THE DOUGH DONE
Preheat the oven to 220°C. Set aside 3 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and combine into a sticky ball. Gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 6 pieces, cover with cling wrap, and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the tandoori spice mix. Remove from the pan with all the pan juices and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
HONEYED APRICOTS
Place a pan over medium heat with a drizzle of oil and 60g of butter. When hot, add the chopped apricots and fry until caramelised, 3-4 minutes. Remove from the heat, mix in the Honey, and season.
FORM THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into rough circles, 12-15cm wide.
COOK UNTIL CRISPY
Place a pan over high heat with a drizzle of oil or a knob of butter. When hot, fry the flatbreads one at a time until cooked through and lightly crisped, 2 minutes per side.
LIPSMACKING LAMB
Smear the flatbreads with the Labneh. Top with the rinsed green leaves, the Cucumber rounds, and the sliced lamb. Spoon over the caramelised apricots and all the sauce. Garnish with the sliced mint.
GET THE DOUGH DONE
Preheat the oven to 220°C. Set aside 4 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and combine into a sticky ball. Gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 8 pieces, cover with cling wrap, and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the tandoori spice mix. Remove from the pan with all the pan juices and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
HONEYED APRICOTS
Place a pan over medium heat with a drizzle of oil and 80g of butter. When hot, add the chopped apricots and fry until caramelised, 3-4 minutes. Remove from the heat, mix in the Honey, and season.
FORM THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into rough circles, 12-15cm wide.
COOK UNTIL CRISPY
Place a pan over high heat with a drizzle of oil or a knob of butter. When hot, fry the flatbreads one at a time until cooked through and lightly crisped, 2 minutes per side.
LIPSMACKING LAMB
Smear the flatbreads with the Labneh. Top with the rinsed green leaves, the Cucumber rounds, and the sliced lamb. Spoon over the caramelised apricots and all the sauce. Garnish with the sliced mint.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R64.99
for 4 servings · R16.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Self-raising Flour needs 560 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- Labneh
- Greek Yoghurt
- Dried Apricots
- Free-range De-boned Lamb Leg
- Tandoori Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb & Caramelised Apricot Flatbread?
The preparation time for Lamb & Caramelised Apricot Flatbread with labneh & fresh mint is between 30 and 50 minutes.
What is the total time required to make Lamb & Caramelised Apricot Flatbread with labneh & fresh mint?
The total time required to make Lamb & Caramelised Apricot Flatbread with labneh & fresh mint is between 45 and 65 minutes.
How many servings does Lamb & Caramelised Apricot Flatbread provide?
4 servings
What are the main ingredients in Lamb & Caramelised Apricot Flatbread?
Cucumber, Dried Apricot, Free-Range De-boned Lamb Leg, Fresh Mint, Greek Yoghurt, Green Leaves, Honey, Labneh, Self-raising Flour, Tandoori Spice Mix
What is the nutritional information of Lamb & Caramelised Apricot Flatbread?
Calories: 1049, Carbs: 99 grams, Fat: grams, Protein: 51.8 grams, Sugar: 30.7 grams, Salt: 1680 grams
How do I prepare Lamb & Caramelised Apricot Flatbread?
HONEYED APRICOTS: Place a pan over medium heat with a drizzle of oil and 40g of butter. When hot, add the chopped apricots and fry until caramelised, 2-3 minutes. Remove from the heat, mix in the honey, and season. FORM THE FLATBREAD: Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into rough circles, 12-15cm wide. GET THE DOUGH DONE: Preheat the oven to 220°C. Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and combine into a sticky ball. Gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 4 pieces, cover with cling wrap, and set aside. LIPSMACKING LAMB: Smear the flatbreads with the labneh. Top with the rinsed green leaves, the cucumber rounds, and the sliced lamb. Spoon over the caramelised apricots and all the sauce. Garnish with the sliced mint. COOK UNTIL CRISPY: Place a pan over high heat with a drizzle of oil or a knob of butter. When hot, fry the flatbreads one at a time until cooked through and lightly crisped, 2 minutes per side. TANDOORI LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the tandoori spice mix. Remove from the pan with all the pan juices and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Lamb & Caramelised Apricot Flatbread?
Cucumber, Dried Apricot, Free-Range De-boned Lamb Leg, Fresh Mint, Greek Yoghurt, Green Leaves, Honey, Labneh, Self-raising Flour, Tandoori Spice Mix
How many calories does Lamb & Caramelised Apricot Flatbread have?
1049 calories
How much fat content does Lamb & Caramelised Apricot Flatbread have?
grams