Charred flatbreads with spiced lamb stew recipe
 A sweet, spiced lamb stew that's meltingly tender, with fluffy homemade flatbreads griddled to perfection. 400g/14oz strong white bread flour, plus extra for dusting100g/3½oz semolina flour1 tsp sugar2 tsp dried yeast2 tsp saltoil, for greasing and drizzlingpolenta, for dusting 400g/14oz strong white bread flour, plus extra for dusting 100g/3½oz semolina flour 1 tsp sugar 2 tsp dried yeast 2 tsp salt oil, for greasing and drizzling polenta, for dusting 100ml/3½fl oz olive oil 2 large red onions, sliced800g/1lb 12oz lamb mince3 garlic cloves, crushed1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick1 bay leaf2 tbsp plain flour250ml/9fl oz white wine1 tbsp tomato purée400g tin cherry tomatoes, crushed4 tbsp pine nuts, toasted4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained2 tsp dried oregano8 fresh flatleaf parsley sprigs, choppedsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 large red onions, sliced 800g/1lb 12oz lamb mince 3 garlic cloves, crushed 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick 1 bay leaf 2 tbsp plain flour 250ml/9fl oz white wine 1 tbsp tomato purée 400g tin cherry tomatoes, crushed 4 tbsp pine nuts, toasted 4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained 2 tsp dried oregano 8 fresh flatleaf parsley sprigs, chopped salt and freshly ground black pepper 8 tbsp tinned artichoke hearts in oil, cut into segments200g/7oz feta, crumbled16 cherry tomatoes, halved4 handfuls rocket1 lemon, cut into quarters6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked 8 tbsp tinned artichoke hearts in oil, cut into segments 200g/7oz feta, crumbled 16 cherry tomatoes, halved 4 handfuls rocket 1 lemon, cut into quarters 6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked Method To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film.Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4.Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan.Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve.