Curry Stuffed Naan

Ingredients

• 3 tbsp rapeseed (canola) oil 2 Indian bay leaves
• 5cm (2in) cinnamon stick or cassia bark
• 1 tsp cumin seeds
• 4 green cardamom pods, lightly bruised
• 1 onion, finely chopped
• 1 tbsp garlic and ginger paste
• 1 tbsp tandoori masala
• 1 tbsp garam masala
• 1/2 tsp ground turmeric
• 2 tbsp tomato purée (paste)
• 500g (1lb 2oz) minced (ground) lamb
• 1 tsp dried fenugreek leaves (kasoori methi)
• 3 tbsp finely chopped coriander
• (cilantro) Salt, to taste
• FOR THE DOUGH
• 1 batch naan dough
• 80g (1⁄3 cup) Greek yoghurt, whisked
• 3 tbsp melted ghee
• 4 tbsp finely chopped coriander

Steps

1. Heat the oil in a saucepan or deep frying pan over a medium-high heat until small bubbles appear, then stir in the bay leaves, cinnamon stick, cumin seeds and cardamom pods.
2. After about 30 seconds the oil will become fragrant. When this happens, toss in the onion and give it a good stir. Fry until soft and translucent, about 5 minutes.
3. Add the garlic and ginger paste and let it sizzle for another minute or so, then add the ground spices and tomato purée (paste) followed by the minced (ground) meat and 200ml (generous 3/4 cup) water. Stir quickly so that the meat takes on the consistency of thick porridge and then keep cooking for about 20 minutes, or until the water has mostly evaporated.
4. The finished keema should be moist but not saucy. Remove the bay leaves, cinnamon stick and cardamom pods. Stir in the dried fenugreek leaves (kasoori methi) and coriander (cilantro) and season with salt. Transfer to a plate to cool.
5. When ready to cook, set up your barbecue for indirect heat cooking. Close the lid and open the bottom and top vents completely. You’re aiming for a temperature of between 180°C (355°F) and 230°C (455°F).
6. Depending on the size of your cooking surface, divide the dough into 2, 4 or 6 dough balls. Roll them out into round discs about 9mm (1/3in) thick and the pile them high with the keema mixture.
7. Start by adding 3 generous tablespoons of the keema mixture. If you think you can get more on there, do it!
8. Wrap the dough around the meat and then seal it shut with your fingers. Flip the dough parcels over, sealed side down, and roll them out into slightly larger circles.
9. Using the handle of a wooden spoon or similar, make indentations all over the top, creating small holes so that you can see some of the keema inside. Brush the tops with the whisked yoghurt.
10. When the barbecue is up to heat, place the naans on a baking tray (or a heated pizza stone) and place on the cooler side of the barbecue.
11. Cook for 20 minutes, or until golden brown, then brush with the melted ghee and garnish with the chopped coriander (cilantro).