Kashmiri Lamb Curry with Homemade Naan Bread

Ingredients

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground fennel seeds 2 teaspoons ground fennel seeds
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground Kashmiri chili powder 1 teaspoon ground Kashmiri chili powder
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the naan bread: For the naan bread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 tablespoons melted ghee or butter 2 tablespoons melted ghee or butter

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugar: 4g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for a minute until fragrant.
3. 3.
   Add the lamb pieces to the pan and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the ground fennel seeds, cinnamon, turmeric, and Kashmiri chili powder. Add this spice mixture to the pan and stir well to coat the lamb.
5. 5.
   Reduce the heat to low and add the plain yogurt to the pan. Stir well to combine the yogurt with the spices.
6. 6.
   Pour in the water and season with salt to taste. Cover the pan and simmer for about 1 hour or until the lamb is tender and the flavors have melded together.
7. 7.
   While the curry is simmering, prepare the naan bread. In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
8. 8.
   Add the warm milk and plain yogurt to the bowl. Mix until a soft dough forms.
9. 9.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
10. 10.
    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
11. 11.
    Once the dough has risen, divide it into small portions and roll each portion into a round shape.
12. 12.
    Heat a skillet or griddle over medium-high heat. Brush each naan bread with melted ghee or butter and cook on the skillet for about 2 minutes on each side until golden brown and slightly charred.
13. 13.
    Serve the Kashmiri lamb curry hot, garnished with fresh cilantro, alongside the homemade naan bread.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb in yogurt and spices for a few hours before cooking.
• Fennel seeds — Toasting the fennel seeds before grinding them will enhance their flavor.
• Naan bread — Brushing the naan bread with ghee or butter while cooking adds a rich and buttery taste.

Tips & Tricks

• For a spicier curry, increase the amount of Kashmiri chili powder.
• Serve the naan bread warm for the best texture and flavor.
• If you prefer a smoother curry, you can blend the onion, garlic, and ginger into a paste before cooking.
• Adjust the cooking time based on the desired tenderness of the lamb.
• Leftover naan bread can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Kashmiri lamb curry with naan bread on the side. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Kashmiri lamb curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Arrange the homemade naan bread on a separate plate or basket for a visually appealing presentation.