Keema balti with naan
By Matt Tebbutt · bbc.co.uk
1 hr 45 minServes 4
Spiced lamb mince curry with potatoes and tomatoes, served with warm naan bread.
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| prepPreheat grill to high (step 8) | |||||||||
| 7 g dried yeast | Mix warm water with yeast & sugar | Stir in flour, salt, yoghurt & ghee; knead 10 min | Cover & prove 1 hr until doubled | Knock back dough, divide into 4 balls | Roll into teardrop shapes, dampen one side | Heat dry pan, blister naan wet side 1–2 min | Grill naan under high heat 1–2 min to blacken | Brush naans with ghee, sprinkle fenugreek | Stir butter into keema, garnish, serve with naans |
| 1 tsp caster sugar | |||||||||
| 500 g 2 oz plain flour, plus extra for dusting | |||||||||
| 1 tsp salt | |||||||||
| 2 tbsp natural yoghurt | |||||||||
| 2 tbsp ghee, plus extra for brushing | |||||||||
| 4 tbsp vegetable oil | Heat oil, fry onion 20 min | Add ginger, garlic & chilli, cook 2–3 min | Add pepper, cook 5 min | Add spices, cook 1 min | Add lamb, brown lightly | Add tomato purée & water, simmer 15 min | Add tomatoes & potato, season & keep warm | ||
| 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 | |||||||||
| 400 g lamb mince | |||||||||
| 100 g tomato purée | |||||||||
| 150 ml water | |||||||||
| 2 tomatoes, thinly sliced | |||||||||
| 1 cooked potato, peeled and chopped into 1 cm pieces | |||||||||
| 1 tbsp unsalted butter | |||||||||
| salt and freshly ground black pepper | |||||||||
| 2 tsp crushed fenugreek leaves, to serve | |||||||||
| fresh coriander, to serve | |||||||||
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