Rose Harissa Moroccan Lamb Flatbreads
Ingredients
- 400g/14.1 oz stewing lamb (cut into pieces)
- 1 tablespoon butter/smen
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- A few sprigs of rosemary
- A few sprigs of thyme
- 1 medium onion, diced
- Black pepper
- ¾ cloves of garlic
- 4 tablespoons rose harissa
- ½ pomegranate, seeds
- 250g natural yoghurt
- Olive oil
- Flatbreads:
- 200g self raising flour
- 200g natural yoghurt
- ½ tsp baking powder
- Any spices, sumac, chilli you wish to add
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