White's Oats


Spiced Lamb, Kale & Chilli Oat Flatbreads

  • 35 minutes
  • Makes 4

Warming spices, lean lamb and chilli greens guaranteed to bring comfort when it’s needed most

  • 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 (7oz) 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 mark 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.