Naan Bread & Lamb Rogan Josh

For the Naan:


- 1 tsp (5g) sugar
- ½ cup (120ml) warm water
- 7g dry yeast
- 2¼ cup (340g) Lighthouse Bread and Pizza Flour

- ½ cup (130g) plain yoghurt
- 1 tbsp oil
- 1 tbsp melted butter, for brushing​

For the Lamb Rogan Josh:


- 1 x 24g Spencers Rogan Josh Spice Blend
- 600g Lamb, diced
- 3 tbsp cooking oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 large onion, finely diced 200g crushed tomatoes
- 1 tsp brown sugar
- 200ml water
- Fresh coriander leaves to serve

For the Naan Bread: Combine sugar, warm water and yeast in a small bowl until dissolved. Allow to rest for 10 minutes or until a layer of foam forms. Transfer flour onto a flat surface and make a well in the centre. Add yeast mixture, yoghurt and oil. Knead until a smooth dough forms. Transfer the dough to a greased bowl and cover with a damp cloth. Allow to rise for 1 hour or until the dough doubles in size. Divide the dough into 8 equal portions. Roll into 8” circles using a rolling pin. Heat some oil in a pan over a high heat. Place the dough in. When it puffs up and burnt areas appear, flip and cook on other side. Brush the naan with the melted butter. Serve warm. For the Lamb Rogan Josh: ​ Coat Lamb with half of the Rogan Josh Spice Blend. Heat 1 tablespoon of cooking oil in a frying pan or cooking pot. Add lamb and fry until brown. Remove lamb and set aside. Heat 2 tablespoons of cooking oil and add garlic, ginger and onions. Sautee until soft and brown. Add the other half of the Spice Blend and cook on low heat for 2 minutes. Add crushed tomatoes and brown sugar, cook for another 5 minutes. Add browned lamb and water, bring to the boil and simmer with the lid on for approx. 1 hour and 20 minutes or until lamb is tender. Garnish with chopped coriander and serve with steamed Basmati Rice and Naan.

@2019 LIGHTHOUSE BAKING

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