- 400 GRAM FLOUR
- 1 TSP YEAST
- 150 GRAM HAM, sliced
- 150 GRAM MUSHROOMS, sliced
- 50 GRAM OLIVES, sliced
- 3 TOMATOES, sliced
- 75 GRAM PARMESAN CHEESE
- 1 BOLL MOZZARELLA, sliced
- 2 TBSP OLIVE OIL
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- 700 GRAM LAMB FOR STEWING, cubed
- 1/2 CUP YOGURT
- 2 ONIONS, sliced
- 50 GRAM ALMONDS, chopped
- 1 TSP GARAM MASALA
- 2 CLOVES GARLIC, mashed
- 1 TSP CHILI POWDER
- PIECE OF GINGERROOT, grated
- 1 TSP CURCUMA
- 2 TBSP TOMATO PUREE
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Mix the flour with the yeast, 1 teaspoon salt and
1 cup of water and knead for 10 minutes. Allow the dough to rise for
one hour. Divide it into two pieces and roll these out two pizza circles.
Distribute the tomatoes over the pizza bottoms, followed by the ham,
the mushrooms, the mozzarella, the parmesan and the olives. Drizzle
the pizza with some olive oil. Bake the pizzas 10 minutes at 230 degrees
Celsius in the oven.
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Mix the yogurt with
the garam masala, curcuma, garlic, chili powder, gingerroot and salt
to taste and marinate the lam two hours. Stir fry the onions 10 minutes,
take the lamb out of the marinade and fry it until brown on all sides.
Add the marinade and simmer for one hour. Check now and then, add some
water if needed. Finally, add the almonds and tomato puree and stir.
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