Welcome to Monday,
I wanted to share the best curry recipe I have tried, tested and tasted. It gets full marks from us and the Naan bread was really easy too. So in reverse order, here is how it looked at the end.
Yogurt and coriander to top it off
The bread just after it came out of oven....
Authentic setting or what?
We had such a good time eating it, the bread was so tasty, fresh and made with all ingredients we had in the cupboard. I swapped the goat for diced beef and it was really good. Have a go.
Ingredients1kg goat shoulder (or other braising cut)
- To make the chili paste, put all the ingredients into a small food processor and whizz to a fine paste. Stop the machine and scrape down the bowl two or three times to ensure it's all evenly ground. Scrape the paste into a small bowl and set aside.
- For the curry, cut the goat shoulder into small, bite-size chunks and season with salt and pepper. Heat half the oil in a wide saucepan. Fry the meat in two batches until golden brown all over. After each batch, remove to a plate and set aside.
- Tip the chili paste into the pan and stir over medium heat for 2-3 minutes until fragrant. Add the dried spices, sugar and curry leaves, if using. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and stir well. Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is just tender.
- Remove the lid and skim off the excess oil. Gently simmer for another 20-30 minutes until the curry has reduced and thickened. The meat should be very tender. Season to taste and serve topped with coriander leaves.
Ready in 4 hours 30 mins
Ingredients For Naan Bread Recipe
Yeast – 2 teaspoons, (or 1 sachet)
- Plain flour – 440 grams
- Sugar – 1 teaspoon
- Water – 50ml, Warm
- Olive oil or vegetable oil – a few drops
- Chopped herbs (optional)
- Salt – to taste
Preheat the oven to 220 degrees. The yeast needs to be activated first,use a sachet or 2 teaspoon of yeast and put it in a mixing bowl.
Than add the sugar and about 50 ml of warm water and leave for 10 min. The yeast should bubble and the mixture should look cloudy and bubbly.
Next the flour needs to be added to yeast mixture .Mix and add a pinch of salt, then a couple of drops of vegetable or olive oil. Than add an egg in the naan bread mixture topping up with warm water if it look like it is getting dry.
When the naan bread mixture holds together, take out the bowl and knead it using a flat surface till feels springy. If it is too wet flour can be added when kneading.
Wash the bowl and place the mixture back into bowl and cover with cling film. Leave in a warm place for roughly an hour, so the mixture can rise, ideally double in size.
When the dough has raisin, take out of bowl and knead again for a couple of minutes. Divide the dough into equal pieces,using upper hand roll each piece into a ball with your hands and flatten with a rolling pin into a circular shape. The naan bread should be about 1 cm thick. Hold the naan bread up and it will give it the tear drop shape.
Lay naan breads onto greased baking sheet and brush with water. Place them into the oven on the middle of highest shelf. After a couple of minutes ,turn them over as they will rise quickly. Cook them for approximately for 3 minutes on each side. It should be blown up in pieces but not completely,so keep an eye on them.
Serve immediately with the curry.