Middle Eastern Spicy Lamb with Gluten Free Flatbread and Yogurt

Lamb was known back then for its skin, making use of it for bags, clothes and many more. But lamb is also known for Middle Eastern countries as an ingredient to dishes. The Lamb with gluten free flatbread and yogurt recipe from "The Sensitive Foodie" is a great recipe that ressembles pizza. It's unique and delicious in its middle eastern taste. 

400g gluten free plain flour
1 & 1/2 teaspoons baking powder
2 teaspoon sea salt
1 teaspoon ground cumin
250ml cold water
5 tablespoons sesame oil
1 cup shallots, finely sliced
Spicy Lamb
1/4 cup pine nuts, lightly toasted
3 garlic cloves, crushed
1 small onion, finely diced
500g lamb mince
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon ground coriander
chilli flakes to sprinkle over
a handful of coriander leaves
lemon wedges, to serve
Labneh or plain yoghurt to serve (I made labneh from sheeps yoghurt)

1) heat frypan over medium heat, dry roast pine nuts (no oil) for 2-3 mins until golden, stirring continualy
2) In a large bowl, add the flour, baking powder, salt, cumin, water & shallots. Mix well, and then begin to knead. Once the dough has come together, you can put it on a floured surface to kneed properly. With the gluten free version, don’t worry too much about kneading for ages, the gluten isn’t going to activate, just knead it until a good dough has formed. Let sit for 30 mins while making the mince mixture.
3) In a saucepan, add 1 tablespoon olive oil and cook the onion until softened. Add the garlic and the mince and stir until browned. Add the cumin, coriander and chilli powder, and stir until the mince starts to crisp up. Stir through toasted pin nuts. Put aside.
4) Divide the dough mixture into 4 equal pieces, and knead each piece until soft and malleable. I find putting some sesame oil on my board help to roll it out, without sticking. Roll out each piece of dough until about 1/4 cm thick. Brush each side with sesame oil, and repeat with remaining dough.
5) In a clean frypan, add extra sesame oil to frypan and then cook each piece of bread, until golden on each side. Repeat with remaining bread.
6) Top each flatbread with the mince mixture, one or two balls of labneh or a dollop of plain yoghurt, sprinkle with chilli flakes and coriander leaves. Serve with lemon wedges to squeeze over the top.
Posted by Diane Araga, on October 9, 2013 at 9:00 AM