Lamb and red pepper lahmacun recipe perfect using leftover Easter lamb!
Ingredients
- 2 tsp. runny honey
- 2 tbsp. olive oil
- 325 g plain flour, plus extra to dust
- 1 g sachet fast-action dried yeast
- 250 g lamb mince (10% fat)
- 150 g roasted red peppers from a jar (drained weight), finely chopped
- 2 garlic cloves, crushed
- 2 tsp. ground cumin
- handful fresh coriander or parsley, roughly chopped
- 1/2 cucumber, deseeded and finely chopped
- 4 tbsp. pomegranate seeds
- 1 tbsp. cider or white wine vinegar
- 1 medium raw beetroot, about 125g, peeled and cut into matchsticks
Instructions
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