Smoky lamb, soft aubergine and green chilli heat

MAKE THE FLATBREAD DOUGH

In a jug, combine the warm water, yeast and sugar. Stir well and leave for 5–10 minutes until lightly foamy. Meanwhile, combine the flour and salt in a large bowl. Pour the yeast mixture into the flour along with the olive oil and mix into a dough. Knead for 8–10 minutes until smooth and elastic. Cover and leave to prove for 1 hour, or until doubled in size.

DIRTY COOK THE AUBERGINES

Place the aubergines directly into the embers beneath the Wood Fired Oven. Cook for 20–30 minutes, turning occasionally, until completely soft and blackened. Remove and allow to cool slightly. Peel away the skin and mash the flesh with the grated garlic, lemon juice, olive oil, salt and pepper. Set aside.

MAKE THE GREEN CHILLI SAUCE

Place the green chillies, green pepper, jalapeño and spring onions into a blender with the coriander, garlic, lime juice, olive oil, Aleppo pepper and salt. Blend until smooth but still slightly textured. Add a splash of water if needed to loosen the sauce to a spoonable consistency. Taste and adjust the seasoning.

PREPARE THE LAMB

Combine the lamb mince, grated garlic, spring onions, chilli, parsley, cumin, coriander, sumac, salt and black pepper. Mix thoroughly until evenly combined.

PREPARE THE TOMATOES

Combine the chopped tomatoes with the olive oil and a pinch of salt. Set aside while the flatbreads cook.

HEAT THE OVEN

Light the Kadai Wood Fired Oven and allow it to reach a high heat.

BUILD AND BAKE THE FLATBREADS

Divide the dough into four equal portions and stretch into rustic oval flatbreads. Lightly brush the surface with a little olive oil and sprinkle with the sesame seeds. Place the flatbreads into the Wood Fired Oven and cook for 2–3 minutes, just until the dough begins to set and lightly puff. Remove from the oven and spread a thin, even layer of the spiced lamb mixture across the surface of each flatbread, pressing it gently onto the partially cooked dough. Return to the Wood Fired Oven and continue cooking until the lamb is cooked through, the base is crisp and lightly blistered, and the edges are golden brown.

FINISH

Remove from the oven and spoon over small amounts of the fire-roasted aubergine. Scatter over the dressed tomatoes and pickled red onions. Finish with fresh coriander and a generous drizzle of the green chilli sauce.

SERVE

Serve immediately straight from the Wood Fired Oven for a vibrant sharing dish packed with smoky, spicy and fresh flavour.