Recipe: Lamb Kebab with Homemade Naan Bread

Serves 4

Ingredients for the lamb and marinade:


1.5 - 2kg lamb shoulder with bone in

3 cloves garlic crushed

2 tbsp oil

1.5 tbsp ground cumin

1.5 tbsp ground coriander

1.5 tbsp paprika

2 tsp fresh ginger grated

1 tbsp salt

Black pepper





Ingredients for Naan Bread

Makes 12



350g (14oz) strong bread flour

1.5 tsp castor sugar

½ tsp baking powder

1 tsp salt

7g dried yeast

150ml (approx ¼ pint) warm milk

150ml (approx ¼ pint unsweetened natural yoghurt

Oil for cooking

Fresh coriander finely chopped

3 cloves garlic crushed

Olive or rapeseed oil





1. Add the lamb, covered in the combined marinade, to a large roasting tin or casserole dish, covering the top. Leave in the fridge overnight or for 3-4 hours to let the marinade do its magic! Out the marinated lamb into a 150c preheated oven, adding a small amount of water to the bottom of the dish. cook for 5-6 hours, turning the lamb every now and again, ensuring there are always juices in the bottom of the tin.


2. For the Naan bread, combine all the dry ingredients in a large bowl. Add the yoghurt to the dry mixture, along with the milk little by little to form a dough - HINT! Use a mixer with a fitted dough hook! Knead for 5-10 minutes ad cover with a tea towel to prove until doubled in size. This should take 2 hours.


3. Prepare salads and dressings. For the salad, choose from a combination of grated carrots, shredded red cabbage, rocket, red onion and peppers, cucumber and tomatoes. Add mint sauce to natural yoghurt to make riata. Add spice or hot sauce if you wish.


4. When the lamb is cooked, it should easily pull apart with forks. Shred the lamb and discard any fat. Put the lamb on a plate and pour over the juices. Divide the naan dough into 12, rolling the portions out on a floured surface. Add oil to a very hot pan and add the naan bread. Cook on both sides. Combine garlic, corriander and oil and brush the naan with the mixture


5. Serve and Enjoy!

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