Cumin and Paprika Lahmajoun with Spiced Lamb and Tomato Sauce

Method

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