Garlic Naan
Indian Garlic Bread
- none
- 78.3KViews:
- 20g unsalted butter
- 200g mini shallots or pearl onions, peeled
- 1 tbsp vegetable oil
- 1 bay leaf
- 10 cloves
- 8 cardamom
- 8 dried chillies
- 4cm stick cassia bark
- 2 onions finely sliced
- 1 tsp turmeric
- 1 tsp salt
- 6 garlic cloves, sliced
- 3 tbsp ginger, grated
- 200g tinned tomatoes
- 1kg diced leg of lamb or neck fillet
- 2 tsp garam masala
- 2 tsp coriander seeds, crushed
- ½ tsp mace powder
- 1 tsp cumin seeds crushed
- 2 tsp black peppercorns, crushed
- Handful of coriander leaves, chopped
- 2 tsp ginger, finely shredded
Method
- Melt butter in pan and fry the small onions for a few minutes until golden brown. Remove and set to one side.
- Add the oil to the pan and fry the bay, cloves, cardamom, chillies and cassia bark.
- Add the sliced onions and cook until they become translucent
- Stir in the turmeric, salt, ginger and garlic to soften then add the tomatoes. Stir and cook for 5 minutes until the tomatoes break down.
- Add lamb and stir to coat with the masala, cook on a high heat for about 20 minutes to brown the meat.
- Reduce the heat to lowest setting and cover with the lid and leave to simmer for 30-40 minutes.
- Open the pan and stir in all the ground spices (garam masala, coriander, mace, cumin, black pepper)
- Add the whole fried shallots back into the pan and stir. Leave them to soak up the flavours.
- Check the seasoning and adjust if required. Sprinkle with coriander and shredded ginger to serve.
Anja
I am very excited to cook this dish, but I lack experience in cooking, so I have a question regarding the cooking process. Does it not require any water when cooking the lamb? Will it not stick to the pan otherwise? Or do I constantly need to stir the meat? I have only tried some recipes where you let the lamb change colour in oil for about 5 minutes and then add water, so I would be very happy to get your advice on that, please.
Have a lovely evening,
Anja
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