This recipe first appeared in Food magazine issue 76.
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Ingredients
Flat bread
Method
1.Preheat the oven to 200°C. Combine the cayenne pepper, coriander, cumin, ginger and half the fresh coriander in a small bowl. Season the spice mixture to taste with the salt and pepper. Place the lamb loins in a dish and rub the spice mixture over them, coating the loins evenly. Cover the lamb and set them aside in the fridge for 15 minutes. Bring the lamb back to room temperature before cooking.
2.Heat a large frypan over a medium-high heat and add the oil. Cook the lamb for 5-7 minutes on each side, or until the loins are cooked to your liking.
3.Meanwhile, combine the garlic, yoghurt, lemon juice, and chilli paste in a small bowl. Season and set the chilli yoghurt mixture aside.
4.Place the lamb on a cutting board and set it aside to rest for 5 minutes. Slice the lamb and serve it on the flatbread, topped with the chilli yoghurt mixture and garnished with the remaining coriander.
Flat bread
5.Mix the flour, baking powder and chilli together in a bowl. Add the yoghurt and stir to combine. Turn the dough out onto a lightly floured bench and knead it well until it is smooth.
6.Divide the dough into golf-ball-sized balls and roll them out to about 3mm. Warm a pan over a medium heat with a dash of oil and cook the flat breads for a couple of minutes on each side until they are lightly golden. Serve with the lamb and yoghurt.
