FOR LAMB CURRY The night before, marinate your lamb in the same spices used for the curry sauce base (use ¼ of what the recipe calls for, reserving 3 ¼ for the curry base).
In a fireproof pot, brown the lamb to seal in moisture and flavor. Once nicely browned off, remove from the pot and set aside. To the same pot, add oil and remaining spices. Cook these down for 1 to 2 minutes, being careful not to burn them. Next add vegetables and aromatics (onions, leeks, garlic, ginger, coriander stalks, green chili). Cook these down in spices, adding a splash of water to loosen spices up. Once softened, add tomato paste and cook for a further 2 to 3 minutes.
Next, add chopped tomatoes and water. Bring this up to a boil. Add bay leaf, cover, and simmer for 3 hours, or until lamb is fork tender. Make sure to stir periodically. Once the lamb is fork-tender, stir in chopped coriander, cover, and simmer for 5 minutes before serving.
FOR NAAN Combine ingredients into a mixing bowl and knead for 10 minutes or until smooth and glossy. Set aside to prove for 10 to 20 minutes. Once risen, divide the dough into golf ball-sized balls. Stretch or roll these out in naan-shaped discs. Depending on the heat of your grill, flame grill these for a 20 to 30 seconds per side; brushing with olive gold to add creaminess.
Review Over the fire lamb curry with naan.
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