Keema balti with naan
This rich, spiced lamb mince curry is made even better by the addition of charred homemade naans.
Ingredients
For the naan
- 7g dried yeast
- 1 tsp caster sugar
- 500g/1lb 2oz plain flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp natural yoghurt
- 2 tbsp ghee, plus extra for brushing
- 2 tsp crushed fenugreek leaves, to serve
For the keema balti
- 4 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tbsp ginger paste
- 4 garlic cloves, finely chopped
- 2 green chillies, chopped
- ½ large red pepper, finely chopped
- 1 tsp dried fenugreek
- 1 tbsp Kashmiri or Bassar curry powder
- ½ tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 400g/14oz lamb mince
- 100g/3½oz tomato purée
- 2 tomatoes, thinly sliced
- 1 cooked potato, peeled and chopped into 1cm/½in pieces
- 1 tbsp unsalted butter
- salt and freshly ground black pepper
- fresh coriander, to serve
Method
To make the naan, mix 200–300ml/7–10fl oz warm water with the yeast and sugar in a mixing bowl to activate.
Stir in the flour and salt, then the yoghurt and ghee until it forms a dough. Knead for 10 minutes then cover and prove for around an hour, or until doubled in size.
Meanwhile, to make the keema balti, heat the oil in a frying or balti pan over a low heat. Add the onion and fry for 20 minutes.
Add the ginger, garlic and chilli and cook for 2–3 minutes. Add the pepper and cook for a further 5 minutes.
Add all of the spices and cook for a minute before adding the minced lamb. Brown lightly and then add the tomato purée and 150ml/5fl oz water.
Simmer gently for 15 minutes before adding the tomatoes and potato. Taste, season with salt and pepper and keep warm.
Knock back the naan dough and divide into 4 balls.
Preheat the grill to high.
On a lightly floured surface, roll the balls of dough into teardrop shapes using a rolling pin. Lightly dampen one side of the dough with water.
Heat a dry ovenproof frying pan until very hot and lay the wet side of the naan into the pan to blister.
Place the naan, still in the pan, under the hot grill to blacken and blister the top, this should take 1–2 minutes. Repeat with the remaining naans.
When all of the naans are cooked, brush with more melted ghee and sprinkle with salt and fenugreek.
Stir the butter into the keema balti and garnish with coriander. Serve with the naans alongside.
