Balti spiced shoulder of lamb with naan

“What’s for dinner mum”? That was the greeting today as the children raced through the front door. I don’t blame them, because there was an overwhelming aroma of spices wafting from the kitchen. Patience is particularly hard when it smells so good.

balti spiced shoulder of lamb with naan
1.6 kg shoulder of lamb
140g ( half a jar) of balti paste
4 garlic cloves crushed
1 green chilli sliced
1 tsp salt
2 limes zest n juice
2 400g tins of tomatoes
1 400g tin of chick peas

Take the lamb out of the fridge and place in a large roasting dish to come up to room temp and pre heat the oven to full whack. Mix the paste, garlic, chilli, salt, lime juice and zest together. Score the lamb and rub some of the paste all over. Mix the rest of the paste with the tomatoes and chick peas and pour around the base of the lamb. Put it into the heated oven and turn down to 200 C. Cook for one hour, take out of the oven and baste all over with any pools of oil that have formed. If the sauce has become too dry add a little water. Cover the meat and turn the oven down to 170C. (Start making your naan at this point). Cook for a further 2 1/2 hours. Leave to rest for 15 minutes. Serve with naan bread, tomato and onion salad and cucumber raita.

naan bread
175ml lukewarm water
1tsp active dry yeast
3tbsp natural yogurt
2tbsp vegetable oil
1/2 tsp black onion seeds(optional)
1tsp salt
1tsp sugar
Pinch of baking soda
370g plain flour
Melted butter

Mix the yeast and water together and leave aside for 10 minutes. In a bowl mix the yogurt, oil, onion seeds, salt and sugar together. Mix in the flour and baking soda, along with the water and yeast. Knead for 10 minutes. Cover with cling film and leave to rise in a warm place, about one hour or till it doubles in size. Once you’ve taken the lamb out to rest, put the oven up to full temperature. Separate the dough into 6 balls and roll with a rolling pin into naan shapes. As soon as the oven comes to temperature. Turn it off and leaving the door closed turn the grill onto highest setting. Put the rolled naan onto a tray and sprinkle with a little water. Quickly place under the grill for a few minutes with the door shut. Be careful as they can burn quickly. As soon as they come out of the oven, brush with the melted butter and serve immediately.


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