A few of you asked for the recipe for the lamb and yogurt flatbreads that appeared in my day-after-Halloween post, where I advised giving kids one of their favorite dinners before trick-or-treating to reduce candy mania.
It may be surprising that this is one of my kids’ favorite meals — it’s a little unusual, even for adults, but my family really loves it.
As seems to be the case with many of my TLT’s Table entries, this one also comes from Martha Stewart’s Everyday Food. Here’s Martha’s recipe and here’s what the finished product looks like when you have a team of food stylists in your kitchen:
Now let me share my modifications with you:
- Instead of making whole wheat flatbread from scratch on a weeknight (um, really, Martha?), or substituting flour tortillas as she suggests (too flimsy), I’ve found that this brand of whole wheat naan from Whole Foods works beautifully in this recipe:
It’s critical, though, that you moisten and heat the naan according to the package directions first, before topping it, or it will be stiff and dry instead of soft and chewy.
- Second, you can get away with using only one pound of ground lamb instead of a 1.5 pounds and still have plenty of meat to top the four pizzas.
- Third, I love a hint of cinnamon in lamb dishes, so I always add some cinnamon along with the cumin and coriander.
- Finally, while a nice textural touch, you can certainly leave off the toasted pine nuts. (I did on Halloween as they’re currently the subject of a recall – and because I’ve heard of weird things happening to the taste buds of people who eat pine nuts from China, which makes me skittish.) I do like to use the fresh mint, though, for flavor and to jazz up the appearance of an otherwise monochromatic dish.
And if you’re lucky enough to have some of the lemon-zest-yogurt left over, take a little tip from me: the next morning, spread some on good, toasted bread, drizzle with honey and sprinkle with chopped pistachios. To die.
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We made this for lunch/dinner Sunday and it was a hit! We made home made naan with minced garlic, and that added a nice touch. I’m not a fan of mint leaves but I had enough on hand for everyone else!
This one will make it as a repeat recipe in our home.