Azerbaijani

Saffron and Cardamom Lahmajoun with Spiced Lamb and Tomato Sauce

Name: Saffron and Cardamom 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 saffron threads; 1/2 tsp ground cardamom

Aromatic and warm, with a touch of saffron and cardamom.

42 minutes4 servings

Method

Soak saffron threads in a little warm water. Add ground cardamom 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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