1 lb lamb shoulder (400 g), cut into 1 inch (2.5 cm)
2 cups carrot (200 g), sliced diagonally
1.5 lb canned diced tomato (1400 g)
1 cup water (200 mL)
2 cups spinach (100 g)
½ cup coconut milk (120 mL)
Naan Bowls
½ cup water (120 mL)
½ tablespoon active dry yeast
2 teaspoons honey
3 ¾ cups plain flour (400 g), plus more for dusting
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup plain yogurt (200 g)
¼ cup melted butter (50 g), divided
¼ teaspoon ground tumeric
¼ teaspoon garlic granules
Garnish
⅓ cup plain yogurt (80 g)
coriander, to garnish
How to Make It
1. Step
To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
2. Step
Combine plain flour, baking powder, baking soda, and salt in a bowl.
3. Step
To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
4. Step
Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
5. Step
Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
6. Step
Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
7. Step
Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
8. Step
Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
9. Step
Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
10. Step
Tip in spinach and coconut milk, stirring to combine.
11. Step
Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).
12. Step
Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
13. Step
Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
14. Step
Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
