Lamb, Fig, Date Pizza With Minted Yoghurt
Ingredients
| 3 tsp cumin |
| 2 tsp coriander seeds |
| 1 tsp turmeric |
| ½ tsp ginger |
| ½ tsp saffron |
| 2 tsp salt |
| 1 tsp fennel seeds |
| 3 tsp cardamom pods (seeds removed) |
| 2 tsp peppercorns |
| 1 whole cinnamon stick |
| 2 whole onions |
| 3 cloves garlic |
| 30 g ginger (fresh; grated) |
| 1 kg lamb |
| 250 ml lamb stock |
| 50 g dates (dried; chopped) |
| 80 g figs (dried; chopped) |
| 2 tbsp honey |
| 14 g dry yeast |
| 1½ cups water |
| 4 cups plain flour |
| 1 tsp caster sugar |
| 60 ml olive oil |
| 1 tub cherry tomatoes |
| 1 cup yoghurt |
| 1 handful mint |
| 1 handful pine nuts |
Preparation
Read full directions on Alana Bread at http://www.alanabread.com/lamb-fig-date-pizza-w-minted-yoghurt-buttery-pomegranate-couscous-roasted-spiced-chickpeas/
