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!
Lamb & Caramelised Apricot Flatbread
Lamb & Caramelised Apricot Flatbread
with labneh & fresh mint
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Cucumber
- Dried Apricots
- Free-Range De-boned Lamb Leg
- Fresh Mint
- Greek Yoghurt
- Green Leaves
- Honey
- Labneh
- Self-raising Flour
- Tandoori Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Paper Towel
- Butter
- Rolling Pin
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.
Self-raising Flour - 140ml
Greek Yoghurt - 30ml
Free-range De-boned Lamb Leg - 160g
Tandoori Spice Mix - 20ml
Dried Apricots - 20g
Honey - 15ml
Labneh - 50ml
Green Leaves - 20g
Cucumber - 50g
Fresh Mint - 3g
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.
Self-raising Flour - 280ml
Greek Yoghurt - 60ml
Free-range De-boned Lamb Leg - 320g
Tandoori Spice Mix - 40ml
Dried Apricots - 40g
Honey - 30ml
Labneh - 100ml
Green Leaves - 40g
Cucumber - 100g
Fresh Mint - 5g
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.
Self-raising Flour - 420ml
Greek Yoghurt - 90ml
Free-range De-boned Lamb Leg - 480g
Tandoori Spice Mix - 60ml
Dried Apricots - 60g
Honey - 45ml
Labneh - 150ml
Green Leaves - 60g
Cucumber - 150g
Fresh Mint - 8g
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.
Self-raising Flour - 560ml
Greek Yoghurt - 120ml
Free-range De-boned Lamb Leg - 640g
Tandoori Spice Mix - 80ml
Dried Apricots - 80g
Honey - 60ml
Labneh - 200ml
Green Leaves - 80g
Cucumber - 200g
Fresh Mint - 10g
Woolies Products in this dish
