For the naan bread sift the flour, sugar, salt and baking
powder into a bowl. In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour
in the liquid mixture. Slowly mix together the dough by working from the centre
and incorporating the flour from the edges of the ‘well’, to make smooth, soft
dough. Knead well for 8-10 minutes, adding a little flour if the dough is too
Place the dough into an oiled bowl, cover with a damp
tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five
balls. Roll the dough balls out quite thinly into your preferred shape. Now on
a dry pan on a medium heat place the naan breads on and cook on each side for a
minute until lightly brown. Once cooked brush them with olive oil and sprinkle
on your preferred topping. I top mine with chopped coriander and olive oil.
For the masala in a large saucepan sweat down the lemon grass, garlic, chilli and onion on a medium heat until softened in some oil.
Now add the spices and tomato puree and cook out for 1 minute. Add the coconut milk, bring to the boil and then simmer until thickened on a medium heat. Season to taste and finally stir the leftover lamb through until heated through.
Serve the masala on top of the basmati rice and top with a spoonful of yoghurt and coriander leaves. Serve the naan on the side for dipping and enjoy.