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Yields4 ServingsPrep Time1 hrCook Time1 hr 30 minsTotal Time3 hrs 40 mins

 ¼ cup lemon juice
 800 g lamb, boneless stew pieces
 1 stick cinnamon
 1 tsp cumin seeds
 1 tsp fennel seeds
 1 tbsp coriander seeds
 4 cloves
 1 tsp peppercorns
 ¼ cup dried Kashmiri red chillies (or 2 tsp Kashmiri chilli powder)
 4 cloves garlic, peeled
 1 1-inch piece ginger, peeled
 1 tbsp tamarind pulp
 Canola oil
 2 onions, 1 sliced and 1 quartered
 1 tbsp turmeric powder
 4 tomatoes, sliced
 2 bay leaves
 salt to taste (I use 2 tsps)
 ½ cup coriander leaves
 4 cups all-purpose flour
 2 tsp instant yeast
 1 tsp salt
 1 tsp sugar
 ½ cup pure dairy ghee
 ¾ cup hung yogurt or Greek yogurt (at room temperature)
 ½ cup warm water
 1 tbsp garlic, minced
 1 tbsp coriander leaves, finely chopped

Mix the lemon juice together with 3/4 cup water and pour this over the lamb in a shallow dish, letting it tenderize for 40 minutes to 1 hour.


Moving on to the naans in the meanwhile, get a bowl and mix together the flour, yeast, salt and sugar. To this, add 1/4 cup ghee and rub together to form crumbs. Then, add in the yogurt and mix, slowly tipping in the water. It will be quite a sticky dough, we like this. Lightly knead for about 8-12 mins, it will come together. Cover with a warm moist cloth and let sit in a warm place for 1 hour.


Then, roast the cinnamon, cumin, fennel, coriander, cloves, peppercorn and whole chillies (if not using powder) in a dry pan over low heat, being careful not to burn them. When fragrant, set aside in a bowl to cool for 5 minutes.


Then blitz together with the 1 quartered onion (along with the chilli powder if not using whole chillies), the garlic, ginger, turmeric and tamarind.


Make the garlic topping for your naans. Dump the garlic in a bowl, melt the leftover 1/4 cup of ghee along with it and microwave for 20 second bursts at a time, a total 60 secs. Keep aside to cool.


Start with your curry. Rinse your lamb at least twice under water and drain on a kitchen towel. Heat 4 tbsp of oil in deep bottomed dish, on medium heat fry the onions and when translucent, add the prepared curry paste, half the tomatoes, bay leaves and fry for 3-5 minutes. Then in goes the meat and fry for a few minutes more. We then toss the remaining tomatoes in, give it a stir, salt and 2 cups water. Cover and let simmer on low heat for 50 minutes, in the last 10 minutes, sprinkle with the coriander leaves.


While your curry cooks, attend to your naans. The dough should have doubled in size by now. Lightly punch it down to release air and form into 8 balls. Cover with a warm damp cloth and let sit for 30 minutes in a warm place. Get yourself a lightly floured surface, an oiled rolling pin (or wine bottle, whatever’s handy), slowly as if almost stretching it out, roll the ball into an oval shape- around 10-12 inches long and 6 inches wide but not too thin, repeat for all, placing them on a lightly floured parchment paper.


Now to fry them, heat up a non-stick skillet and keep a clean kitchen towel ready to wrap the cooked naans up. Plop a rolled naan down on it, let it cook on medium heat for 2-4 minutes until you see a few bubbles forming. At this point and very carefully using tongs, lift it up, slip the pan out from under it, flip and turn the uncooked surface onto the direct fire, moving it around the fire so as to ensure even cooking, for 15-20 seconds more.


Lightly browned, place in the cloth kitchen towel and wrap. Repeat. Just before serving, brush with the garlicky ghee and garnish with coriander leaves.


Now stuff your fuckin face!

Nutrition Facts

Servings 4