Lamb Harira Naan
A flavorful Indian-inspired lamb dish served with a twist on traditional Moroccan naan, all in one delicious and easy-to-make package.
Ingredients
- ●1 cup yogurtplain, unflavored
- ●2 cups all-purpose flour
- ●1 teaspoon yeast
- ●1 pound lambground
- ●1 medium onion
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon caraway seeds
- ●1 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the flour, yeast, and salt.
- 2
Gradually add the yogurt, mixing until a dough forms.
- 3
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 4
Place the dough in a greased bowl, cover it, and let it rise for 1 hour.
- 5
While the dough is rising, heat oil in a large skillet over medium heat.
- 6
Add the onion, garlic, cumin, coriander, and caraway seeds to the skillet.
- 7
Cook, stirring occasionally, for 5-7 minutes until the onion is softened.
- 8
Add the ground lamb to the skillet, breaking it up with a spoon as it cooks.
- 9
Cook, stirring occasionally, for 5-7 minutes until the lamb is fully cooked.
- 10
Preheat a non-stick skillet or griddle over medium-high heat.
- 11
Divide the dough into 4-6 equal pieces, depending on how large you want your naan to be.
- 12
Roll out each piece of dough into a ball and then flatten it slightly into a disk shape.
- 13
Place a naan in the skillet and cook for 1-2 minutes on each side, until it is puffed and golden.
- 14
Repeat with the remaining dough, serving the naan hot with the lamb harira.