Spiced Lamb Pies

In a bowl, mix the yeast with 4 tablespoons lukewarm water. Leave 5 minutes, then stir.

In a large bowl, mix together the 2 types of flour and salt.

Make a well and pour in the yeast, 190ml lukewarm water, and oil.

Combine the flour mix with the wet ingredients, mixing to form a soft, sticky dough.

Turn the dough onto a floured work surface and knead until very smooth and elastic.

Place the dough in a lightly greased bowl and cover with a damp tea towel.

Leave to rise in a warm place for 1-1 1/2 hours until doubled in size. Flour 2 baking sheets.

Heat the oil in a frying pan. Add the lamb, season, and stir over medium-high heat until evenly browned. Transfer to a bowl with a slotted spoon. Reduce the heat to medium, and pour off the fat, reserving 2 tablespoons. Add the garlic and ginger, and fry for 30 seconds. Put in the onion and stir until soft, then add the coriander, turmeric, cumin, cayenne pepper, lamb, and tomatoes. Cover and cook for 10 minutes until thickened.

Remove the pan from the heat. Stir in the chopped coriander leaves and taste for seasoning. Let the filling cool, then taste again: it should be well seasoned, so adjust if necessary.

Cut the dough in half. Shape 1 piece into a cylinder, 5cm in diameter. Cut into 6 pieces, and cover. Repeat to shape and divide the remaining dough. Shape 1 piece of dough into a ball. Roll out into a 10cm round. Spoon some lamb into the centre, leaving a 2.5cm border. Lift the dough up and over the filling, to form a triangular parcel. Pinch the edges to seal. Place the pie on a baking sheet. Repeat to shape and fill the remaining dough.

Cover the pies with a tea towel and let rise in a warm place for 20 minutes. Preheat the oven to 230°C. Bake for 10-15 minutes, until golden brown. Serve warm, with Greek yoghurt, if you like.