Azerbaijani

Lime and Coriander Lahmajoun with Spiced Lamb and Tomato Sauce

Name: Lime and Coriander 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 tbsp lime zest; 1 tbsp chopped coriander

Fresh and zesty, with lime zest and coriander.

42 minutes4 servings

Method

Zest the lime and mix into the tomato sauce. Add chopped coriander to 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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