We have just have had a couple of little lambs (yes they are late) that have been rejected by their mothers. I spent 1-hour standing in the paddock watching just to make sure they were ok.
So this week we have a very simple but very tasty lamb curry with homemade naan bread.
Lamb Rump Curry w Homemade Naan
½ cup curry paste
½ cup natural unsweetened yoghurt
juice of ½ lemon
4 large lamb rumps, fat trimmed
1 onion, roughly chopped
6 cloves, whole
2 bunches coriander, stalks only, keep the tops for later
2 tbsp mild curry powder
½ tsp turmeric
½ tsp chilli powder
1 tsp salt
500g plain flour
1 tsp salt
1 tsp sugar
½ tsp dried yeast
150ml natural unsweetened yoghurt + 2 tbsp to brush over naan
2 tbsp butter, melted
Preheat oven to 190*C. Mix curry paste, yoghurt and lemon juice in a large bowl. Coat the lamb rump evenly. Heat a cast-iron frying pan over high heat. Sear lamb on both sides then put the pan in the oven for 12 minutes. Remove from oven and rest for 5-10 minutes.
To serve: slice lamb and serve on naan. Garnish with fresh coriander.
For the curry paste
Blitz all ingredients together to a paste.
For the Naan
Mix first four ingredients together in a large bowl. Heat milk until lukewarm then whisk in yoghurt. Add melted butter and mix well. Slowly pour wet ingredients into flour and mix. Knead until the mixture becomes a springy dough. Cover the bowl with a damp, clean tea towel and leave in a warm place to rise for 15 minutes.
Divide dough evenly into 12 balls, cover and set aside for another 15 minutes. Now turn grill onto medium heat and place a large baking tray underneath to heat up.
Flatten dough balls and form into large teardrop shapes. Brush with extra yoghurt, place on hot baking tray and grill for 2-3 minutes each side until golden. Watch carefully as naan bread can burn quickly.