I have been making this one on and off for a few years now. I originally found the recipe on the internet somewhere but now that I go looking for it I can’t find it to reference it, so if it is yours, please let me know as it is great!
It is perfect for dinner for 2-4 people or as a different entrée for 8 to 10 people. To start with you are going to need a pizza base, so either whip one up or hit the local supermarket for a ready made one.
If you can’t find lamb mince, a lamb breast or lamb shoulder cut into a small dice will work just as well.
1 tablespoon peanut oil
1 Onion, finely chopped
2 cloves of garlic, finely chopped
225g lean lamb mince
1/2 cup canned crushed tomatoes
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon cinnamon
2 tablespoons pine nuts
120g mozzarella, grated
1 tablespoon chopped fresh coriander
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
1 tablespoon lemon juice
2 tablespoons mango chutney
1 cup natural yoghurt
1 Lebanese cucumber, grated
1 tablespoon fresh mint, chopped
Preheat your oven to 200C
Heat the oil in a frypan/wok, add the onion and 1 clove of garlic and cook over a medium heat for a minute, then add the lamb and cook till the lamb is browned. Drain off any excess oil.
Add the tomatoes, cumin, ground coriander and cinnamon and cook for 5 minutes, stir in the fresh coriander and 2 teaspoons of the lemon juice.
Spread the lamb mix over your pizza base and sprinkle with pine nuts and mozzarella. Cook for about 10 minutes, till the cheese has melted and the pizza base has cooked through.
To make the raita, mix all of the ingredients in a bowl.
Toss the mint and parsley leaves in the remaining lemon juice and season with some pepper.
Serve the pizza topped with herb leaves, raita and the chutney.