Keema balti with naan
The keema balti brings together tender lamb mince, onion, ginger, garlic, chilli, pepper and a blend of aromatic spices. Finished…
Lamb madras with okra bhindi and peshwari naan
By Matt Tebbutt From Saturday Kitchen Ingredients For the Lamb Madras Vegetable oil: 20ml (¾ fl oz) Bay leaves:…
Persian flatbread (naan barbari) with pistachio and feta dip
By Sabrina Ghayour From Saturday Kitchen Ingredients For the Bread: Fast-action dried yeast (7g sachet) Warm water: 500 ml…
Roast cauliflower and celeriac curry with black dal and peshwari naan
A tantalizing fusion of roasted vegetables, creamy lentils, and fragrant naan, this dish offers a symphony of textures and flavours.…
Fish curry with paneer stuffed naan bread
By Matt Tebbutt From Saturday Kitchen Ingredients For the fish curry 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp…
Vegetable curry with tomato and garlic naan
By Donal Skehan From Saturday Kitchen Ingredients For the curry 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled,…
