Lamb Keema Curry with Garlic Naan


Lamb Keema Curry with Garlic Naan

Lamb Keema Curry with Garlic Naan

Serves 4-6


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.



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