EMMA'S LAMB CURRY WITH YOGHURT FLATBREAD

INGREDIENTS​
  • 1 kilo of lamb shoulder, cubed
  • 1-2 tablespoons The Spice People Moroccan Ras El Hanout
  • 6 onions, sliced
  • 1 litre Massel Vegetable Stock
  • 4 fennel, sliced
  • Colavita Premium Italian Extra Virgin Olive Oil
YOGHURT FLATBREAD
  • 250 ml Greek yoghurt
  • 250g self-raising flour
  •  ½ teaspoon baking powder
  •  ½ teaspoon salt
WHAT TO DO (LAMB CURRY)
  1. Preheat your pressure cooker on medium-low heat with a few glugs of olive oil.
  2. Cover the lamb with the Ras El Hanout, then, in batches, put the lamb into the pressure cooker to brown it off, then remove the lamb from the pressure cooker.
  3. In the same pressure cooker, gently brown the onions while continually mixing.
  4. Put the lamb back into the pressure cooker with the onions and stop mixing.
  5. Place the fennel over the top, and then pour over the stock.
  6. Put the lid on your pressure cooker and leave it on the heat to bring to pressure.
  7. After the pressure cooker comes to pressure, this dish should only take about ½ hour to cook.
  8. Serve with yoghurt flatbread preferably in the outdoors!

WHAT TO DO (YOGHURT FLATBREAD)
This recipe is straight-forward, it uses equal quantities of self-raising flour and natural yoghurt.
  1. Combine all ingredients together in a bowl then turn out and knead into a soft ball. Depending on your type of yoghurt, you may need to add more flour, a dusting at a time.
  2. Divide into six portions. On a floured surface, roll out the six portions into flat discs. I like them to be wonky shaped as it adds to the fun of the dish.
  3. Heat a griddle pan over a very high heat and cook the breads for about 30 seconds each side, they should begin to puff a little. Remove and set aside.
Head over to The Spice People’s website to pick up your spices today.
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