Spicy cumin lamb burger on daily bread

Combine flour, salt, yeast, baking powder, sugar and water in a bowl.

Knead in the bowl about five minutes until cohesive, cover and rest 30 minutes.

Knead two minutes more, shape into a circle and rest 10 minutes.

Cut into four pieces, roll each tight into a round, flatten and roll to a four to five inch circle.

Preheat a skillet over medium heat three minutes to a surface temperature around 460F, then drop to low.

Cook each bread covered about one minute per side, flipping twice, five to six minutes total until above 200F inside with no grey raw spots.

Bone the lamb and chop into thin pieces about three millimetres thick.

Toss the lamb with salt and cornstarch and set aside.

Slice the scallion, red onion and chili; grate the garlic and ginger.

Grind the cumin seeds in a mortar and pestle.

Heat the oil in a wok over high heat until shimmering, add scallion, ginger and garlic and stir-fry about 20 seconds until fragrant.

Add the lamb and stir-fry five to seven minutes until browned.

Drop the heat to low, add the ground cumin and chili powder, stir, then the onion and pepper, and cook about another minute.

Sprinkle in MSG and mix.

Split a bread leaving a hinge and fill with the lamb; he used just under four ounces.

Toast the filled burger on the hot griddle on both sides, then add cilantro and pickled onions.