Charred flatbreads with spiced lamb stew

Name: Charred flatbreads with spiced lamb stew
Ingredients: 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; 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; 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