I admit I am a curry addict and have learned over the last ten years or so to cook what I consider to be the best style of food available to man .
Recently I've been learning how to cook some of the variety of breads which accompany a curry meal ...Naan of varying flavours are my favourite .
I will share a quick and easy version of naan that I use when I just need a lamb kebab.this stuff keeps in the fridge ok for a day or so.
I've just had one and thought I'd share the recipe .
For the filling I always use lamb( about a half pound for this recipe) cut into half inch cubes which I soak in a little yoghurt( I use goats) enough to coat the meat
add 1 tspn of coriander seed ( cilantro I think you USA guys call it),
1 tspn black pepper ,
1 tspn white pepper ,
half a tspn of chilli powder ,
2 & a half tspn of cumin ,
1 tspn of sea salt
and a tspn of turmeric ( freshly ground spices will taste nicer , alter the spices to your liking, obviously , but the above gives you a medium spiceyness and is my fave mix
let the lamb mix marinate in the yoghurt/spice mix for at least 2 hours or as long as possible , then as you put in the first naan bread put the lamb in a hot pan and let it cook but try not to move it about too much , flip when one side of the lamb chunks are done ( check the naan now)
the lamb should be ready as the first naan is coming out the oven
Spread some butter over the naan , add some lettuce a little cruchy coleslaw or a bit of thinly sliced red & or green cabbage ( for crunchyness) and away you go ....
for the naan you will need
450g ( 1lb)self raising flour
2.5ml 91 tspn)baking powder
30 ml ( 2tblspn)melted ghee or oil
60 ml (4 tblspn) plain natural yoghurt
2 eggs whisked up
150 ml ( quart pint)cold water
5 ml ( 1tspn)sea salt
sift the flour salt & baking powder into a bowl , add the ghee (or oil) yoghurt & the beaten eggs and mix a little bit, then start to add the water a little at a time till you get a soft dough or you could just lob it all in a food processor( use a bit less water if you do whizz it up )
give the dough a good kneed ( pressing hard/pushing and mixing) with your hands for a few minutes till it go's springy ( 3-4 mins should suffice )
Put a baking tray in the oven at the top & get your oven mad hot , if you have a separate grill heat that up too , if not , no worries .
Divide the dough up into about six pieces of roughly the same size . roll the dough pieces into a thin ( 3 millimetres ish) tear drop shape or a triangle , whatever just roll it all out nice and thin .
Slap your first Naan onto the hot baking tray and slap it back in the oven for about 4 minutes remove the tray from the oven and place it , under the grill for a minute to finish cooking ( or just leave it in the oven for an extra minute)
You can freeze these no bother , just re heat in hot oven for 4 minutes once defrosted.
hope you like it
Recently I've been learning how to cook some of the variety of breads which accompany a curry meal ...Naan of varying flavours are my favourite .
I will share a quick and easy version of naan that I use when I just need a lamb kebab.this stuff keeps in the fridge ok for a day or so.
I've just had one and thought I'd share the recipe .
For the filling I always use lamb( about a half pound for this recipe) cut into half inch cubes which I soak in a little yoghurt( I use goats) enough to coat the meat
add 1 tspn of coriander seed ( cilantro I think you USA guys call it),
1 tspn black pepper ,
1 tspn white pepper ,
half a tspn of chilli powder ,
2 & a half tspn of cumin ,
1 tspn of sea salt
and a tspn of turmeric ( freshly ground spices will taste nicer , alter the spices to your liking, obviously , but the above gives you a medium spiceyness and is my fave mix
let the lamb mix marinate in the yoghurt/spice mix for at least 2 hours or as long as possible , then as you put in the first naan bread put the lamb in a hot pan and let it cook but try not to move it about too much , flip when one side of the lamb chunks are done ( check the naan now)
the lamb should be ready as the first naan is coming out the oven
Spread some butter over the naan , add some lettuce a little cruchy coleslaw or a bit of thinly sliced red & or green cabbage ( for crunchyness) and away you go ....
for the naan you will need
450g ( 1lb)self raising flour
2.5ml 91 tspn)baking powder
30 ml ( 2tblspn)melted ghee or oil
60 ml (4 tblspn) plain natural yoghurt
2 eggs whisked up
150 ml ( quart pint)cold water
5 ml ( 1tspn)sea salt
sift the flour salt & baking powder into a bowl , add the ghee (or oil) yoghurt & the beaten eggs and mix a little bit, then start to add the water a little at a time till you get a soft dough or you could just lob it all in a food processor( use a bit less water if you do whizz it up )
give the dough a good kneed ( pressing hard/pushing and mixing) with your hands for a few minutes till it go's springy ( 3-4 mins should suffice )
Put a baking tray in the oven at the top & get your oven mad hot , if you have a separate grill heat that up too , if not , no worries .
Divide the dough up into about six pieces of roughly the same size . roll the dough pieces into a thin ( 3 millimetres ish) tear drop shape or a triangle , whatever just roll it all out nice and thin .
Slap your first Naan onto the hot baking tray and slap it back in the oven for about 4 minutes remove the tray from the oven and place it , under the grill for a minute to finish cooking ( or just leave it in the oven for an extra minute)
You can freeze these no bother , just re heat in hot oven for 4 minutes once defrosted.
hope you like it
