Spicy Lamb Naan Bowl Curry

To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.

Combine plain flour, baking powder, baking soda, and salt in a bowl.

To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.

Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).

Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.

Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.

Add curry powder, garlic granules, cumin, turmeric, red chili flakes, sea salt, and black pepper. Stir to combine.

Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.

Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.

Tip in spinach and coconut milk, stirring to combine.

Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).

Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.

Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.

Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.

Enjoy!