Ingredients
- extra virgin olive oil
- 5 sprigs fresh flat-leaf parsley
- 450 g baker's flour
- 250 g warm water
- 30 g extra virgin olive oil
- 2 tsp dried instant yeast
- 1 tsp sugar
- ¾ - 1 tsp cumin seeds
- 1 tsp sea salt
- 250 g lamb
- ½ - 1 tsp hot paprika
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ - 1 tsp ground allspice
- 250 g onion
- 1 garlic clove
- 75 g green capsicum
- 50 - 75 g tomato paste
- 1 red onion
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