Recipe of the Month: Spiced lamb naan breads 

September 01 2021
Recipe of the Month: Spiced lamb naan breads 

Recipe of the Month, with Ann Murray

IT has been a strange old summer - and something of a disappointment, especially when compared to last summer. 

There are rumours that we may have a late burst of good weather, which would be a real treat. 

And I have the perfect recipe for an alfresco lunch or supper.

It’s quick to make - made and on the table in half an hour.

It’s full of flavour and will definitely liven your palate. So, before we hit autumn with its earthy casseroles, go for something tantalisingly different.

Spiced lamb naan breads 

 

Serves 4

 

Ingredients:

  • Quality Tandoori naan breads - 4

  • Minced lamb – 500g

  • Small onion – 1, finely chopped

  • Vine tomatoes – 2, chopped

  • Pine nuts – 4 tbsp

  • Ground allspice – 1 tsp

  • Ground coriander – 1tsp

  • Cumin seeds – 1 tsp

  • Fresh coriander leaves – Small bunch (garnish)

  • Plain yoghurt -to serve

  • Lemon wedges -to serve

  • Mango chutney, pomegranate seeds - optional

 

Preheat the oven to 200°C, gas mark 6.

 

Here’s what you do:

  1. Mix the lamb, onion, tomatoes, pine nuts, ground coriander, cumin seeds and allspice together in a large bowl and season. 

  2. Divide the lamb mixture into 4 equal pieces. Shape each piece into a teardrop to fit the naan bread. 

  3. Place the lamb teardrops onto a baking tray lined with non-stick parchment. Cook in the oven for 20 minutes, or until the lamb is cooked.

  4. After 15 mins of cooking, place the naan breads, sprayed with a little water, on a baking tray and warm in the oven for 5 mins.

  5. Then check that the meat is cooked to your liking.                                                                                                                                                               

  6. Place the warm naan on individual plates and put one teardrop of lamb on each naan. 

  7. Serve with yoghurt, lemon wedges and chopped fresh coriander, and mango chutney if you like.