-
1
To prepare lamb stuffing, in a saute pan heat two tablespoons of oil.
-
2
Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
-
3
Add ground lamb and saute until cooked.
-
4
Add chopped scallion and cilantro; makes well.
-
5
Take off heat and allow cooling.
-
6
In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
-
7
Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
-
8
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
-
9
Cover with plastic wrap and let rest for 30 minutes.
-
10
Knead the dough again for another five minutes.
-
11
Divide the dough into three-inch balls.
-
12
Roll out the dough balls into eight-inch circles.
-
13
Cover with plastic wrap.
-
14
Place two tablespoons of lamb stuffing at the centre of the naan.
-
15
Fold all edges over towards the centre and pinch to enclose.
-
16
Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
-
17
Continue with other dough balls.
-
18
Cover with plastic wrap.
-
19
Brush naans with melted butter and place in the hot clay oven farther from the open fire.
-
20
Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
-
21
Do not over bake naans.
-
22
Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
-
23
You can also season naans with garlic, herbs, and other spices.
-
24
Serve hot with vegetable or meat preparations.
