Spicy lamb and chapatis (or naan)

Serves 3.

1 1/2 pounds lamb tenderloin
3 medium onions, chopped
4 Tbsp olive oil
4 Tbsp tomato paste
4 cloves of garlic, crushed and chopped
1 Tbsp ginger, finely grated, preferably fresh
1 tsp sea salt
1 tsp ground turmeric
1 1/2 cups chicken stock or water

Juice of half a lemon
2 Tbsp shredded fresh ginger root
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh mint
fresh chili pepper - to taste

Use your largest heavy bottomed skillet.  Heat the oil, add the onions and garlic until soft, not brown. Mix the tomato paste, garlic, the grated ginger, and the salt and turmeric and mix  with the onions.  Cut the lamb into small cubes, add to the skillet, and continue stirring for 3 minutes, making sure lamb is coated in the onion/spice mix.  Slowly pour in the water, lower the heat, partially cover the pan, and cook for about 15-20 minutes until most of the water has evaporated.  Do not allow the sauce to clump at the bottom of the pan - stir for another couple of minutes.

Add the lemon juice and the shredded ginger, cilantro, mint and chili.  Stir to mix and serve with warm chapatis.  This is a satisfying dish with resonating flavors.

To make chapatis, you need

2 cups chapati flour or whole-wheat flour
1 tsp salt
3/4 cup water

Place water and salt in a mixing bowl and make a well in the middle. Gradually stir in the water, mixing well.  Form a supple dough and knead for about 10 minutes.  Cover with Saran wrap and let rest for 15 minutes.

Divide the dough into 8 - 10 equal portions. Roll each piece into a circle on a floured surface.  If you have a griddle pan, use it. If not, an omelette pan will do.  Heat the pan and place the chapati on it.  Turn over when bubbles form on the top.  This only takes a minute or two.  Be careful not to brown them too much.  Keep warm - they are best if served immediately.


Here's a recipe for naan, as requested:
1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
1/2 cup butter, melted

In a large bowl, dissolve yeast in warm water.  Let stand 10 minutes, until frothy.  Stir in sugar, milk, egg, salt, and enough of the flour to make a soft dough.  Knead for about 8 minutes on a lightly floured surface, or until dough is quite smooth.  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.  Let rise until dough has doubled in size, about 1 hour.

Punch dough down.  Pinch off golf ball size pieces of dough, roll into balls, and place on a tray.  Cover with a towel and let rise until double in size, about half an hour.

Heat griddle or omelette pan, lightly oil it with a pastry brush, and add the dough, one piece at a time.  It will puff and brown slightly.  Brush uncooked side with melted butter, then turn and brush the cooked side with butter.
Repeat until you have a nice pile of naan.
Delicious - well worth the bit of extra trouble.