Charred flatbreads with spiced lamb stew

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4


By Ollie Dabbous
From Saturday Kitchen

Ingredients

For the flatbreads

  • 400g/14oz strong white bread flour, plus extra for dusting
  • 100g/3½oz semolina flour
  • 1 tsp sugar
  • 2 tsp dried yeast
  • 2 tsp salt
  • oil, for greasing and drizzling
  • polenta, for dusting

For the lamb stew

  • 100ml/3½fl oz olive oil
  • 2 large red onions, sliced
  • 800g/1lb 12oz lamb mince
  • 3 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 tbsp plain flour
  • 250ml/9fl oz white wine
  • 1 tbsp tomato purée
  • 400g tin cherry tomatoes, crushed
  • 4 tbsp pine nuts, toasted
  • 4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained
  • 2 tsp dried oregano
  • 8 fresh flatleaf parsley sprigs, chopped
  • salt and freshly ground black pepper

To serve

  • 8 tbsp tinned artichoke hearts in oil, cut into segments
  • 200g/7oz feta, crumbled
  • 16 cherry tomatoes, halved
  • 4 handfuls rocket
  • 1 lemon, cut into quarters
  • 6 spring onions, trimmed and very thinly sliced
  • 8 fresh mint sprigs, leaves picked
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