Ingredients
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6 ounces lean ground lamb
6 ounces onions, finely chopped
1/4 teaspoon chili, finely chopped (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground allspice
3 tomatoes, peeled, deseeded and finely chopped
1/2 red bell pepper, deseeded and finely chopped
1/2 green bell pepper, deseeded and finely chopped
2 ounces pine nuts
salt & freshly ground black pepper
arugula, to serve
For the pizza bases
1/2 tablespoon fast-rising active dry yeast
1/2 teaspoon sugar
2/3 cup lukewarm water
1 lb strong whole meal flour
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons chopped cilantro
Preparation
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First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well.
Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.
Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
Preheat the oven to 400\u00b0F
Mix the cilantro into the risen dough. Divide into small balls.
Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
Serve warm with arugula salad.
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