This is something I’ll do to use up any left over mince lamb curry if I’ve made a big batch and don’t feel like just having it on it’s own. It’s a great starter to put out with drinks – you can cut it up at the table just out of the oven so the crust is lovely and crispy.
1 portion of basic bread dough
1 portion of mince lamb curry
2 tomatoes, pulp removed and diced
handful of chopped fresh coriander.
Pre heat the oven to the hottest setting (250c in mine) with a baking stone inside if you have one. If you don’t, use an oven shelf (slotted in upside down if possible so that there is no lip or sides to stop you sliding the bread straight onto the hot shelf).
After the first rise, divide the dough into two parts. flatten one half out into a long rectangle and place on a silicone bake sheet – you could do a circle if you prefer. I like a longer thinner shape as when you serve it, you can cut it long ways down the middle and then into slices and each piece has a nice bit of crust and is still “starter size”. You can repeat the process with the other half if you have enough mince curry, or just make that half into a small loaf of bread!
Spread a layer of the mince curry over the dough leaving a slight gap at the edge. Sprinkle over the tomatoes and the coriander. Rest for 10-15 minutes.
Slide the bread onto the hot baking stone using a flat surface such a cake slider.
Bake for about 15 -20 minutes or until the edges are turning brown and crispy.
Ideally serve hot, but can be put in the fridge when it’s cool and warmed in the oven later – I wouldn’t re-heat this if you are using left over curry from a previous day as all the reheating the meat may cause food poisoning.