Ground Lamb Stuffed Naan
Lately I’ve been loving making homemade naan, which is an Indian flatbread. In doing some research I found a bunch of stuffed naans. So I had to try my twist on it. I stuffed it with ground lamb, feta and spinach, and topped it off with spicy tomato jam. The beautiful thing about these stuffed naans is you can put anything inside. They are so much fun to make and so delicious.
Naan
Ingredients
- 1 tsp. dry active yeast
- ½ cup water (lukewarm)
- 1 tsp. sugar
- ¼ cup milk (warmed)
- ½ tsp. salt
- 1 2/3 cup all-purpose flour
- 1 tbsp. canola oil (plus extra for coating the bowl)
Directions
In a large bowl combine the yeast, water and sugar and let sit for about 10 minutes until mixture gets foamy. Add the milk, salt, flour (leaving out ¼), and oil into the bloomed yeast and mix all together until a dough forms.
Knead for about 2-3 minutes. If the dough is too sticky add a little of the remaining flour. Dough should not be very dry.
Oil bowl and place dough in the bowl and cover to let rise for about 1-2 hours in a warm place until double in size. While waiting for the dough to rise start making the filling.
When it has risen, punch the dough down and portion into 4 even pieces. Roll each piece out to about 5-6 inch rounds. Place a heaping tbsp. in the center of each round and pinch each side to form a dumpling and make sure all holes are closed.
Now flatten each naan and gently roll out to about 6-7 inch rounds. Use a little more flour if it’s sticky.
Heat a non-stick pan with oil to about medium high and cook each naan about 1-2 minutes on each side until just golden and set aside until all are cooked. Top with the spicy tomato jam and serve immediately!!
Ground Lamb Filling
Ingredients
- 2 tbsp. olive oil
- 2 green onions, sliced
- 1 serrano pepper (or any spicy pepper you wish)
- ½ lb. ground lamb
- ½ cup spinach
- 1 tbsp. tomato paste
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 1 tbsp. fresh cilantro, minced
- ¼ cup feta, crumbled
- Salt and pepper
Directions
In a large sauté pan heat the olive oil and add the onions, serrano, and lamb. Break up the ground lamb and brown. Mix in the tomato paste and the spices. Add the cilantro, feta and spinach right at the end and mix all together until the feta just kind of melts and the spinach wilts down. Stuff into those glorious naans!
Spicy Tomato Jam
Ingredients
- 2 cups Roma tomatoes, medium diced
- 1/4 cup red onion, small diced
- 4 garlic cloves, minced
- 2 inches fresh ginger, peeled and minced
- ¼ cup brown sugar
- 1 cup fresh orange juice
- 1 tbsp. orange zest
- Pinch of red pepper flakes
- 1 tbsp. cinnamon
- Salt and pepper
Directions
Add all the ingredients into a small sauce pan and cook on medium heat for about 20-30 minutes until the tomatoes start to caramelize just a little and the mixture all comes together to make a thicker, darker syrup mixture. Stirring occasionally to make sure it doesn’t burn on the bottom. Put a big spoonful on top of the stuffed naan and garnish with cilantro or sliced Serrano.
