Ingredients
500g bag ciabatta or focaccia bread mix
Olive oil, about 3-4 tbsp
Coarse salt and cumin seeds to sprinkle
400g-500g minced Scotch Lamb PGI
1 onion, finely chopped
1 clove garlic, crushed
1 heaped tsp grated fresh ginger
2 green chillies, seeded and finely chopped
1 tsp ground coriander
½ tsp garam masala
1 tbsp tomato purée
Small handful coriander, roughly chopped
Method
Make the bread dough according to pack instructions and leave covered in a warm place while you make the filling.
Fry the lamb in a hot non-stick pan over a high heat with a pinch of salt until lightly browned but not dry. Add the onion, garlic, ginger, chillies and dry spices, stir well and cook gently for five minutes.
Add the tomato purée and three or four tablespoons of water, gently bubble until all the liquid has evaporated. Allow to cool. Stir in the chopped coriander.
Cover two baking sheets with baking parchment.
Divide the risen dough in two and stretch or roll each into a round and place on the baking sheets. Divide the filling between the two rounds of dough, each in a thick stripe down the middle third. Fold over one flap, stretching it a little to completely cover the filling then bring over the last third to cover the first. Repeat. Press the tips of your fingers into the dough to seal, making sure no meat is showing, and flip over the loaves on the paper, seam side down.
Brush the tops generously with olive oil then jab your fingertips into the dough, all over, to make dimples. Loosely cover the loaves with cling film and leave to rest in a warm place for 30 minutes until puffy.
Meanwhile set the oven to 220C.
Sprinkle the bread with salt and cumin seeds then bake for 25 to 30 minutes until well risen and lightly golden, and hollow-sounding when tapped underneath.
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February 26, 2022 at 04:30PM
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Recipe of the week: Tear and share filled bread - JohnOGroat Journal
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