Warming spices, lean lamb and chilli greens guaranteed to bring comfort when it’s needed most.
Preparation time: 15 minutes, plus proving time
Cooking time: 20 minutes
85g (3oz) strong white bread flour
55g (2oz) wholemeal flour
55g (2oz) White's Organic Jumbo oats
1/2 tsp salt
1 tsp instant yeast
1 tbsp olive oil
200g Curly kale, thick stalks removed
300g (10oz) lean minced lamb
1/2 tsp ground coriander
1/2 tsp ground cumin
1 fat red chilli, thinly sliced
2 garlic cloves, very thinly sliced
2 tsp tikka curry paste
Tip the strong flour, wholemeal flour, half the oats and salt into a large mixing bowl. Sprinkle over the yeast and stir well. In a measuring jug mix together 1 teaspoon of the olive oil and 100ml cool water. Pour the water into the flour mixture and bring together to a soft slightly sticky dough - adding a little extra water if necessary.
Tip the dough onto a lightly oiled surface and knead for 5-10 minutes until smooth. Place the dough in a lightly oiled bowl, cover and set aside for about 1 hour or until doubled in size.
Preheat the oven and a baking tray 220*C/fan oven 200*C/Gas 7. Tip the dough onto a lightly floured surface and knead for 1-2 minutes. Divide into 4 equal sized pieces and roll into an oval shape about 1 cm thick. Bake on the preheated oven tray for 8-10 minutes until risen and beginning to colour.
Meanwhile, blanch the kale in a pan of lightly salted boiling water for 2 minutes. Drain well and pat dry with kitchen paper.
Heat the remaining oil in a frying pan and fry the minced lamb, coriander and cumin for 3-4 minutes breaking up the mince with a spoon and stirring frequently. Add the chilli, garlic, curry paste and kale and fry for 2 minutes. Stir in the remaining oats. Season to taste.
Chargrill the flatbreads if liked and spoon the minced lamb mixture over the top. Serve immediately.