Lamb Keema Curry with Garlic Naan
Garlic Naan (makes 8)
3 cups bread flour, plus extra, to dust
2 tsp dried yeast
11⁄2 tsp cooking salt
1 tsp caster sugar
3⁄4 cup of warm water
3 garlic cloves, crushed
1⁄3 cup plain Greek yoghurt
Melted ghee or butter, to cook
2 tbsp vegetable oil or ghee
1 large onion, finely diced
4 garlic cloves, finely chopped
2 tbsp grated ginger
2 long green chillies, deseeded and chopped
11⁄2 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground turmeric
11⁄2 tbsp garam masala
750g lamb mince
400g tomato puree
1 cup frozen peas, defrosted, slightly squashed
Turmeric, to garnish
Plain Greek yogurt, to serve
To make garlic naan, combine flour, dried yeast, salt and sugar in a large bowl. In a jug, mix warm water with garlic and yoghurt. Make a well in the centre of the flour mixture, then pour in yoghurt mixture. Mix until a dough forms.
On a floured bench top, knead for 5-6 minutes. Place dough into a lightly oiled bowl, cover with plastic wrap and allow to prove for 1 hour or until dough has doubled.
Meanwhile, heat oil in a large frying pan over a medium heat. Cook onion, garlic, ginger and chilli for 2-3 minutes, then add spices and cook for a further 1-2 minutes or until fragrant.
Add lamb mince, breaking up clumps with the back of a wooden spoon. Cook for 4-5 minutes or until browned. Add tomato puree, then reduce heat and simmer for 15-20 minutes or until thick. Add peas and cook for a further 2 minutes or until heated through. Season with salt and freshly ground pepper.
Meanwhile, divide dough into 8 portions. On a lightly floured bench top, roll into oval shapes, measuring approximately 20cm x 12cm in size and 2mm thick.
Heat a frying pan over a medium heat. Brush bread with melted ghee and cook for 3 minutes, each side, or until browned and puffed.
Serve curry with garlic naan. Sprinkle with turmeric. Serve with plain Greek yoghurt and cucumber.