I am a curry addict , are you ??

I admit I am a curry addict and have learned over the last ten years or so to cook what I consider to be the best style of food available to man .

Recently I've been learning how to cook some of the variety of breads which accompany a curry meal ...Naan of varying flavours are my favourite .

I will share a quick and easy version of naan that I use when I just need a lamb kebab.this stuff keeps in the fridge ok for a day or so.

I've just had one and thought I'd share the recipe .

For the filling I always use lamb( about a half pound for this recipe) cut into half inch cubes which I soak in a little yoghurt( I use goats) enough to coat the meat
add 1 tspn of coriander seed ( cilantro I think you USA guys call it),
1 tspn black pepper ,
1 tspn white pepper ,
half a tspn of chilli powder ,
2 & a half tspn of cumin ,
1 tspn of sea salt
and a tspn of turmeric ( freshly ground spices will taste nicer , alter the spices to your liking, obviously , but the above gives you a medium spiceyness and is my fave mix

let the lamb mix marinate in the yoghurt/spice mix for at least 2 hours or as long as possible , then as you put in the first naan bread put the lamb in a hot pan and let it cook but try not to move it about too much , flip when one side of the lamb chunks are done ( check the naan now)

the lamb should be ready as the first naan is coming out the oven

Spread some butter over the naan , add some lettuce a little cruchy coleslaw or a bit of thinly sliced red & or green cabbage ( for crunchyness) and away you go ....


for the naan you will need


450g ( 1lb)self raising flour
2.5ml 91 tspn)baking powder
30 ml ( 2tblspn)melted ghee or oil
60 ml (4 tblspn) plain natural yoghurt
2 eggs whisked up
150 ml ( quart pint)cold water
5 ml ( 1tspn)sea salt


sift the flour salt & baking powder into a bowl , add the ghee (or oil) yoghurt & the beaten eggs and mix a little bit, then start to add the water a little at a time till you get a soft dough or you could just lob it all in a food processor( use a bit less water if you do whizz it up )

give the dough a good kneed ( pressing hard/pushing and mixing) with your hands for a few minutes till it go's springy ( 3-4 mins should suffice )

Put a baking tray in the oven at the top & get your oven mad hot , if you have a separate grill heat that up too , if not , no worries .


Divide the dough up into about six pieces of roughly the same size . roll the dough pieces into a thin ( 3 millimetres ish) tear drop shape or a triangle , whatever just roll it all out nice and thin .

Slap your first Naan onto the hot baking tray and slap it back in the oven for about 4 minutes remove the tray from the oven and place it , under the grill for a minute to finish cooking ( or just leave it in the oven for an extra minute)

You can freeze these no bother , just re heat in hot oven for 4 minutes once defrosted.


hope you like it

 

Thanks Ishater ,I appreciate the kind words ......oh and TEG if you like em hot try a Sambal hotter than a vindy you will look a little like this after eating one unless you have an asbestos mouth

thanks for the heads up on the cilantro thing ......I wasn't sure .

The yoghurt just serves to tenderize the meat which it does beautifully and doesn't really affect the flavour too much , it's not like you can taste milk in there .....give it a go , I think you will like this recipe , especially if you are a fan of the ol vindy

every time I watch Red Dwarf it gives me the muchies for a curry, I had to ban myself from watching it at one point


I used to like the hot stuff , but have mellowed a bit and prefer to taste the range of spices in a meal now, getting the right mix is a little like alchemy
The Korai , done properly , is a favourite of mine , served with a keema naan ....oh no ....got to make another kebab now..........

 

I love it all , rice n peas with curried goat rules, the recipe above is just my quick fix

 

your welcome

I'm not sure why either tbh , cajun food is not that different from curry ....I like me a good gumbo too

See the thing is if curry is too hot you don't taste anything ...but the hot ones are good if your sick .makes you sweat it all out !, I always go mad hot veggie curry if I have a cold or feel run down,works most everytime ..... chilli speeds up your metabolic rate , apparently.

Go for a Korma (or something like that) ,which is kind of an introduction to curry, it is a creamy, buttery curry with almonds & sometimes has bananas or raisins in too, the ones I make for my children has coconut cream in also

 

no worries

thanks for the link ..funny vid that

Sounds nice the Tofu pepper thing , recipe ?

Ah now , butter chicken has it's place
Just googled Shahi Baingan , sounds good , I'll try that .

Curry I suppose just means gravy doesn't it ? , I just love the alchemy that is creating some of these dishes Indian or not ,it's all good .

 

I just typed West Indian Caribbean curry into google and got loads
http://www.google.co.uk/search?hl=e...lt&cd=1&q=west+indian+caribbean+curry&spell=1

 

Love all those you mentioned .

Easy for you to get decent curry no ? .....just nip down the mile in Rusholme ( I lived in MCR in the early 90's baggy days