SPICED LAMB FLATBREAD TOPPED WITH YOGHURT AND POMEGRANATE

This is a real crowd pleaser – delicious Indian-spiced lamb served on a flatbread.

SERVES4 FOR THE DOUGH

325g (11½oz) self-raising flour, plus extra for dusting A pinch of salt

60g (2¼oz) natural yoghurt 125ml (4fl oz) warm water

FOR THE TOPPING

400g (14oz) lamb loin, sliced 2 red onions, finely sliced 1tsp mild chilli powder

1½tsp garam masala

1tsp curry powder

1tsp nigella seeds

A pinch of salt 25ml (1fl oz) olive oil

Juice and grated zest of 1 lime 3tbsp lime pickle

TO SERVE

4tbsp natural yoghurt Fresh mint and coriander leaves, roughly chopped 1-2tbsp pomegranate seeds

To make the dough, place the flour and salt in a bowl. In a jug, mix the yoghurt and warm water together, then add to the flour and mix with a spoon to form a dough. Dust a work surface with flour and knead it for a few minutes – it should be a little sticky. Set aside in a clean bowl.

Preheat the oven to 220°C/fan 200°C/gas 7 and slide a baking tray or pizza stone into the oven to preheat. In a shallow dish, mix the lamb slices with the onions, spices, salt and olive oil. Add the lime juice and zest, and toss the whole lot together.

On a floured work surface, roll the dough out to a rough 20cm (8in) long oval. Spread with the lime pickle, then top with the lamb and spice mixture.

Carefully transfer the flatbread to the preheated tray and bake for 12 minutes, or until the bread is golden and puffed and the lamb is cooked to your liking. Drizzle with yoghurt and sprinkle with mint, coriander and pomegranate seeds. Serve in slices.