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1
To make the dough:.
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2
Soak yeast in 200ml water until dissolved.
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3
Place flour in large bowl, make well in centre.
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4
Add dissolved yeast, remaining water, salt and stir to sticky mass.
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5
Place on highly floured bench and knead using additional flour to form a smoooth pliable dough.
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6
Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes.
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7
To make filling:.
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8
Heat olive oil in heavt based saucepan, add onions and fry until just brown.
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9
Add mince and wine breaking any lumps.
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10
Add diced lamb and sufficient water to cover meat.
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11
Simmer for 1 1/4 hours until almost soft.
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12
Add garlic, cumin and paprika and simmer a further 15 minutes.
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13
Remove from heat, season and cool.
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14
If too much liquid remains just pour it off.
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15
To assemble:.
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16
Preheat oven to 200 degrees celcius.
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17
Punch down dough.
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18
Roll out dough into either single serving sizes or one large dough on a baking tray.
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19
Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out.
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20
Bake in oven 15 minutes until browned.
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21
To serve:.
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22
Top with dollops of yoghurt and all the fresh herbs sprinkled on top.
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23
Fantastic!
