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: 3
• Cardamom pods: 3
• Cinnamon sticks: 2
• Onions (chopped): 3
• Garlic cloves (crushed): 5
• Fresh root ginger (crushed): 1 tbsp
• Boneless lamb (cubed): 500g (1 lb 2 oz)
• Chopped tomatoes: 400g
• Turmeric: 1 tsp
• Ground coriander: 1 tsp
• Ground cumin: 1 tsp
• Garam masala: 1 tsp
• Madras curry powder: 1 tsp
• Kashmiri chilli powder: 2 tsp
• Chilli powder: 2 tsp
• Dried fenugreek leaves or seeds: 1 tsp
• Lemon juice: ½ lemon
• Hot water: 100ml (3½ fl oz)
• Salt: pinch

For the Bhindi

• Okra: 10
• Salt: pinch
• White wine vinegar: 25ml (1 fl oz)
• Vegetable oil: 2 tbsp
• Aubergine (diced): 1
• Onion (diced): 1
• Garlic cloves (crushed): 3
• Fresh root ginger (crushed): 1 tbsp
• Green chilli (chopped): 1
• Chilli powder: 1 tsp
• Turmeric: 1 tsp
• Garam masala: 1 tsp
• Cumin seeds: 1 tsp
• Beef tomatoes (diced): 2

For the Peshwari Naan

• Strong bread flour: 300g (10½ oz)
• Caster sugar: 1 tsp
• Salt: 1 tsp
• Baking powder: ½ tsp
• Dried fast-action yeast: 10g (1/3 oz)
• Unsalted butter (melted): 25g (1 oz)
• Plain yoghurt: 150ml (5 fl oz)

For the Peshwari Filling and Topping

• Ground almonds: 100g (3½ oz)
• Desiccated coconut: 3 tbsp
• Light brown sugar: 2 tbsp
• Double cream: 3 tbsp
• Unsalted butter: 25g (1 oz)
• Sesame seeds: 2 tbsp
• Flaked almonds: 3 tbsp

Method

Prepare the Lamb Madras

1. Heat Oil: In a heavy-based saucepan, heat the vegetable oil over medium heat. Add the bay leaves, cardamom pods, and cinnamon sticks, cooking for about a minute to release their aroma.
2. Sauté Aromatics: Add the crushed garlic and ginger paste, frying for 30 seconds. Then, add the chopped onions and cook until they are slightly browned.
3. Add Lamb: Season with salt to taste, then add the cubed lamb. Cook covered on medium heat for 15 minutes.
4. Incorporate Tomatoes: Add the chopped tomatoes and cook for an additional 10 minutes with the lid on.
5. Spice it Up: Stir in the turmeric, ground coriander, ground cumin, garam masala, madras curry powder, Kashmiri chilli powder, and chilli powder. Cook for 10 minutes.
6. Finish the Curry: Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few more minutes. Pour in the hot water and simmer for 5 minutes until the sauce is rich, thick, and the lamb is tender.

Prepare the Bhindi

1. Prep the Okra: Scrub the okra with salt and white wine vinegar, then let sit for 30 minutes. Rinse and dry before slicing.
2. Cook the Vegetables: In a frying pan over high heat, add vegetable oil. Once hot, fry the okra and diced aubergine for 10 minutes until colored and softened. Remove and set aside.
3. Sauté Onions and Spices: In the same pan, sauté the diced onion, crushed garlic, and crushed ginger. Add the chopped green chilli, chilli powder, turmeric, garam masala, and cumin seeds. Stir in the diced tomatoes and then add the okra and aubergine back into the pan. Simmer for 3–4 minutes until soft.

Prepare the Peshwari Naan

1. Mix Dry Ingredients: In a bowl, combine the strong bread flour, caster sugar, salt, and baking powder.
2. Activate Yeast: In a separate bowl, mix the dried fast-action yeast with 120ml (4 fl oz) of warm water. Stir this mixture into the flour mixture.
3. Form Dough: Add the melted butter and plain yoghurt to the flour mixture. Mix for about 10 minutes until a dough forms. Leave to prove for 1 hour.
4. Make the Peshwari Filling: In a bowl, combine the ground almonds, desiccated coconut, light brown sugar, and double cream to form a paste. Set aside.
5. Shape the Naan: Divide the dough into six balls. Roll each ball into a rectangle, spread the filling over half of it, fold the dough over, pinch the edges, and shape into an oval or tear-shaped bread.
6. Cook the Naan: Dry fry each naan in a large frying pan for a few minutes on each side over medium-high heat until charred and blistered. In a small saucepan, heat the unsalted butter, sesame seeds, and flaked almonds. Brush the naan with this melted butter mixture and keep warm until ready to serve.