Azerbaijani

Cinnamon and Clove Lahmajoun with Spiced Lamb and Tomato Sauce

Name: Cinnamon and Clove Lahmajoun with Spiced Lamb and Tomato Sauce
Total time: 42 min
Yield: 4 servings
Cuisine: Azerbaijani
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 3/4 cup warm water; 1 tbsp olive oil; 100g lamb, ground; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp paprika; 1/2 tsp cumin; 1/2 cup tomato sauce; 1/4 cup chopped parsley; 1/2 tsp cinnamon; 1/2 tsp ground cloves

Warm and sweet, with cinnamon and clove.

42 minutes4 servings

Method

Mix cinnamon and cloves into the lamb mixture before cooking.
Mix flour, salt, water, and oil to form a dough. Let rest 30 minutes.
Roll dough into 8-inch rounds. Spread tomato sauce, then add lamb mixture and herbs.
Bake at 220°C (425°F) for 15-20 minutes until crust is golden.
Top with fresh parsley and serve hot.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Sides Snacks

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