Chilli and coriander flatbreads with spiced lamb
Wholemeal self-raising flour
¾ cup(s), (120g)
½ cup(s), (75g)
Fresh red chilli
1 whole, finely chopped
½ medium, finely chopped
½ cup(s), finely chopped, plus extra to serve
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Lean lamb mince
1 tbs, finely chopped
1 medium, grated
2 x 3 second spray(s)
- Combine flours, chilli, onion and half the chopped coriander in a medium bowl. Make a well in centre of flour mixture and add half the yoghurt and 1 tablespoon water. Stir until dough just comes together. Turn dough onto a lightly floured surface and knead for 1–2 minutes or until smooth. Divide dough into 4 pieces. Roll each piece of dough with a floured rolling pin until 5mm thick.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
- Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook dough rounds for 2 minutes each side or until golden and cooked through. Combine shallots and remaining yoghurt and chopped coriander in a small bowl. Season with salt and pepper.
- Serve flatbreads with lamb topped with beetroot, yoghurt mixture and extra coriander.