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Turkish lamb 'pizzas'

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, carrot, celery and garlic until tender, stirring now and again.
  • Add the cumin, ground coriander, garam masala and turmeric, and briefly cook to toast the spices, continually stirring.
  • Then add the mince and cook until sealed, mashing and stirring with a wooden spoon as you do so.
  • Pour in the stock and add the tomatoes, lemon juice, seasonings, Worcestershire and chopped coriander. Mix well and cook until thick and fragrant, stirring now and again.
  • Cut the pastry into small rounds and place on a lightly oiled, heavy-bottomed tray.
  • Beat the egg with the milk and brush the tops of the pastry with egg wash. Then spoon a dollop of the lamb mixture on top, leaving an edge, and cook in the oven for about 6-8 mins.
  • Serve with a small dollop of yoghurt on each one.
  • nb.  Pizza bases can be used, if you prefer, and any leftover mince mixture can be frozen.

Ingredients

  • olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 large celery stalk, finely diced
  • 2 garlic cloves, crushed
  • 1 heaped tspn ground cumin
  • 1 scant tspn ground coriander
  • 1 scant tspn garam masala
  • 1 scant tspn ground turmeric
  • 500 gm lean minced lamb
  • ½ cup chicken stock
  • 2 heaped tbsp canned, diced tomatoes
  • juice of 1-2 lemons
  • sea salt & freshly ground pepper
  • a splash of Worcestershire sauce
  • 2 tbsp chopped fresh coriander
  • 2-3 puff pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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