Hurri Curry (Lamb Saag With Naan)

Hurri Curry (Lamb Saag With Naan)

CURRY INGREDIENTS

• Onions
• Chillies
• Bay leaves
• Garlic
• Ginger paste
• Cloves
• Jeera
• Star anise
• Cinnamon
• Salt
• Masala
• 4 Tbs yoghurt
• 2 packs of spinach
• 1,5kg lamb
• Jeera Dhania powder
• Oil
• Mint
• Basmati rice
• Tomatoes (pureed)
• Curry leaves
• Dhania
• Yeast
• Flour

BUTTER NAAN INGREDIENTS

• 3 Cups of flour
• 1 tsp salt
• 1 tsp sugar
• 10g yeast
• 1 Cup of yoghurt
• 1 Cup of warm water
• 1 Tbs cooking oil

METHOD

Curry:

1. Marinade lamb in yoghurt and spices.
2. Braise lamb, onion, chillies, whole spices.
3. Add ginger, garlic and salt.
4. Wilt spinach and blitz in blender.
5. Add spinach to curry (keep some).
6. Fry butter, onion and mint.
7. Drizzle fresh cream.
8. Cook rice to serve on the side.

Butter Naan:

1. Sift salt, sugar, flour, yeast and mix well.
2. Mix in a cup of yoghurt.
3. Gradually add one cup of warm water.
4. Knead the dough (add more flour if consistency of dough is sticky).
5. Coat with oil, cover with a clean dish towel and leave to rise.
6. Toast and add butter to serve.