Lamb madras with okra bhindi and peshwari naan
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Egg-free
Cook up an Indian feast of lamb madras inspired by Gandhi’s restaurant in Kennington. Served with okra bhindi and fluffy homemade peshwari naan breads.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the lamb Madras
- 20ml/¾fl oz vegetable oil
- 3 bay leaves
- 3 cardamom pods
- 2 cinnamon sticks
- 5 garlic cloves, minced
- 1 tbsp minced fresh root ginger
- 3 onions, finely chopped
- 500g/1lb 2oz boneless lamb, cubed
- 400g tin chopped tomatoes
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp madras curry powder
- 2 tsp Kashmiri chilli powder
- 2 tsp chilli powder
- 1 tsp dried fenugreek leaves
- ½ lemon, juice only
- 100ml/3½fl oz freshly boiled water
- pinch salt
For the bhindi
- 10 okra
- pinch salt
- 25ml/1fl oz white wine vinegar
- 2 tbsp vegetable oil
- 1 aubergine, chopped
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 tbsp crushed fresh root ginger
- 1 green chilli, chopped
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp garam marsala
- 1 tsp cumin seeds
- 2 beef tomatoes, diced
For the naan
- 300g/10½oz strong bread flour
- 1 tsp caster sugar
- 1 tsp salt
- ½ tsp baking powder
- 10g/1/3oz dried fast-action yeast
- 25g/1oz unsalted butter, melted
- 150ml/5fl oz plain yoghurt
For the peshwari filling and topping
- 100g/3½oz ground almonds
- 3 tbsp desiccated coconut
- 2 tbsp light brown sugar
- 3 tbsp double cream
- 25g/1oz unsalted butter
- 2 tbsp sesame seeds
- 3 tbsp flaked almonds
Method
To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma.
Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown.
Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on.
Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly.
Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender.
Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing.
Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside.
Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft.
To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour.
To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside.
To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread.
Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered.
Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed.
Serve the lamb madras alongside the okra bhindi and peshwari naans.
