Lamb Curry with Naan Bread
Today I bring you a recipe that pays homage to spices: a most tasty lamb curry that will fill the house with aromas that will whet the appetite of the whole family and will make you enjoy yourself at the table.
This lamb curry is ideal to cook over low heat. You will die of desire to dip bread, so I also leave you the recipe for homemade naan bread . You will see how easy it is to do!
I recommend making the recipe in a cocotte-type iron casserole , but it is also ideal to prepare it in an iron tajine : it will favor the mixture of flavors and you already know that the tajine is the ideal utensil for aromatic recipes that require a long chup chup .
For the naan bread:
- 2 cups of pastry flour (approx. 250gr)
- 2 teaspoons of sugar
- 1 tablespoon dry yeast
- 1 teaspoon salt
- ¼ teaspoon baking powder (Royal type chemical yeast)
- ½ cup warm water
- 3 tablespoons of natural yogurt
- 2 tablespoons of olive oil
- 1 tablespoon cumin seeds
- melted butter for brushing
- 1 crushed garlic clove
For the lamb curry:
- 2 tablespoons of oil
- 1kg boneless leg of lamb, cut into cubes
- 2 chopped onions
- 3 large carrots, peeled and chopped
- 500g baby potatoes, cut in half
- 2 crushed garlic cloves
- 2 tablespoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon chili powder
- 2 tablespoons garam masala
- 2 tablespoons of tomato sauce
- 1 can (400gr) of crushed tomato
- 500ml of meat broth
- Salt and black pepper to taste
- 1 teaspoon chopped fresh mint
To make the naan bread:
- Preheat the oven to 200°C.
- Sift the dry ingredients into a large bowl and make a hole in the center.
- In another bowl, mix the warm water, yogurt, olive oil, and cumin seeds.
- Pour the liquid mixture into the dry ingredients mixture from before and gently stir with a large spatula . Then, use your hands to finish putting the mixture together and form a manageable dough (it won't seem like it at first, but little by little you will see how the whole mixture is coming together and homogenizing). Cover the bowl with a damp cotton towel and set aside in a warm place until the dough has doubled in size.
- Place the dough on a floured surface and divide it into 6 pieces (you can do it with a knife or a bread scraper ). Using a rolling pin , flatten each piece of dough into a teardrop shape (narrower at the top than the bottom).
- Place the naans on a preheated Le Creuset baking sheet in the oven and bake for 5-8 minutes, until puffed and golden.
- With the help of a kitchen brush , spread the naan breads with a little melted butter mixed with the crushed garlic.
To make the lamb curry:
- Heat the oil in a casserole-type cocotte and brown the lamb on both sides. Remove the meat from the cocotte and reserve.
- Add the onions, carrots, and potatoes to the same pot, and sauté until golden brown. Then add the garlic and spices. Sauté for another minute or two, and add the tomato sauce, crushed tomatoes, and beef broth.
- Put the lamb back in the cocotte and cover. Cook over medium heat for 45 minutes, stirring occasionally. After that time, lower the heat to a minimum and remove the lid. Cook over very low heat until the liquid is reduced and the curry is thick and delicious. Season to taste with salt and pepper and mix in the chopped mint.