Spicy Lamb Ragi Pizza With Indian Flavors Recipe

About this recipe

A protein-packed, nutrient-dense lamb ragi (finger millet) pizza with an Indian twist, featuring a flavorful lamb topping and a wholesome ragi crust. Perfect for an expert-level dinner that hits all nutritional goals.

Ingredients

• Pcs Epi Yogurt Mango
• NaN D'Lecta Plain Mozzarella Cheese Block
• 500 Gms Organic Sprouted Ragi Flour
• 500 Gms Buckwheat Flour
• 500 g Ghee
• 10G Salt
• - Red Onion Powder 50gm
• 250g Green Chilli
• - Red Chilli
• 20 g Turmeric Powder
• 100g Garam Masala
• 250g Coriander

Instructions

1. Step 1: Prepare the ragi pizza dough by combining ragi flour, whole wheat flour, salt, melted ghee, yogurt, and activated yeast. Knead into a soft dough and let it rest for 30 minutes until it rises.
2. Step 2: Heat a pan and dry roast cumin seeds until aromatic. Add ginger-garlic paste, chopped green chili, lamb mince, turmeric powder, red chili powder, Kashmiri chili powder, and salt. Cook until the lamb is browned.
3. Step 3: Stir in the tomato puree and garam masala. Cook until the mixture thickens. Finish with chopped coriander leaves and set aside.
4. Step 4: Preheat the oven to 220°C (428°F). Roll out the dough into two medium-sized pizza bases, approximately 1 cm thick.
5. Step 5: Par-bake the pizza bases for 7 minutes. Remove from the oven and spread the lamb mixture evenly on top.
6. Step 6: Sprinkle shredded mozzarella cheese and sliced onions over the lamb topping. Bake for an additional 12-15 minutes until the crust is crisp and the cheese is golden.
7. Step 7: Garnish with fresh coriander leaves, slice, and serve hot.