2.5cm/1inch piece fresh root gingerpeeled and finely chopped
1-2green chilliesdeseeded (if preferred) and sliced, plus more to garnish
75g| 3oz peasfrozen is fine
2-3large cardamomsbroken slightly in a pestle and mortar
1small cinnamon stick
3medium tomatoesseeds removed, chopped
salt and freshly ground black pepper
For the pizza dough
500g| 1lb 2oz white bread flourplus more to dust
360ml| 12fl oz tepid water
2tspdried yeastsuitable for bread makers
cornmeal or fine semolina to dust
olive oil to drizzle
6heaped tbsp of Greek yoghurt
sweet paprika to sprinkle
coriandercilantro leaves to garnish
Make the pizza dough in a bread maker: checking your machine can handle the quantity of flour first. Add the water, oil, sugar, flour, salt and finally the yeast. Use the dough or pizza setting. To make by hand or in a stand mixer follow the instructions in this post.
Heat the oil in a large frying pan, then add the cumin seeds, cinnamon stick and cardamom (see notes below for easier method).
When the cumin seeds begin to sizzle, add the onion, ginger, garlic and bay leaves. Reduce the heat to medium low and cook until the onions are soft.
Add the lamb mince and break it up really well with a wooden spoon.
Once the meat is well browned, add the chopped tomatoes, tomato purée, sugar, and remaining spices. Stir everything together, adding a little water if the pan is dry.
Season and cook, uncovered, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender. Leave to cool slightly and remove the cinnamon stick, bay leaves and cardamom pods.
Preheat the oven as hot as it will go and place a pizza stone on the middle shelf.
Tip the pizza dough onto a lightly floured worktop. Knock it back and divide in two sections.
Roll or stretch each piece of dough to create the pizza bases then transfer them onto the back of baking trays liberally sprinkled with semolina. Pinch the edges of the pizzas to create a small border.
Spread the lamb keema over the pizza bases all the way to the edges. Dot 3 tablespoons of yoghurt on each pizza and drizzle with a little olive oil.
Carefully, and with the aid of a spatula, transfer the first pizza onto the hot stone and cook and until the dough is browned and crispy – 8-10 minutes. Repeat with second pizza.
Serve with a sprinkling of paprika, and scatter some sliced green chillies and fresh coriander leaves before serving.
There's a large list of spices in this recipe. To simplify, use 3-4 tablespoons of your favourite curry paste instead of the spices listed above, stirring in the paste once the onions are soft.