Lamb Chops with Daal and Homemade Naan

Lamb is traditional for Easter Sunday, but I got a headstart on  Good Friday night  Indian influenced lamb chops with daal and freshly made naan bread.

These little lamb chops are perfect for eating with your fingers they stay pink inside while chargrilled on the outside sweet meat with a spicy coating dipped , delicious dipped in yogurt or daal. I also like them with morrocan spices or with simple garlic and rosemary . They BBQ well too if we ever get some BBQ weather.

I recently mastered naan bread soft and floury, the secret is definitely the sweet nigella seeds, the fragrant scent of them roasting is heavenly.

In the week I will happily eat just daal and pitta bread for lunch its a real comfort food the lentils a mix of mush and nuttiness nothing too spicy but nice with a crunch of toasted mustard seeds

Lamb Chop with Daal and Homemade Naan

Spiced Lamb Chops
6 lamb chops
1tbsp of coriander seeds
1tbsp of cumin seeds
1 tbsp of mustard seeds
1 tbsp of dried red chillis
1 tbsp of tumeric
1 tbsp of paprika
1 tbsp of fenugreek seeds
1 tbsp of fresh coriander finely chopped
1 tbsp of sunflower oil

1. Toast the spices , grind them in a mortar and pestle
2. In a large bowl rub the lamb with the spices , fresh coriander and oil
3. Leave to marinade for at least 3 hours
4. Place under and warm grill for 20 minutes

Daal

200g of dried red lentils
3/4 pint of vegetable or chicken stock
1 tsp of cumin
1 tsp of coriander seeds
1 tsp of mustard seeds
1 tsp of tumeric
1 medium onion finely chopped
2 cloves of garlic
1 tsp of oil
1 tbsp of plain yogurt
1 handful of fresh coriander

Extra toasted mustard seeds for dressng

1. Toast the seeds and crush in a mortar and pestle
2. Warm the oil and add the spices  onions and garlic
3. Cook until soft add the lentils and the stock
4. Simmer for 20 minutes until the lentils are breaking down
5. Stir in the yogurt and coriander for the last few minutes of cooking
6. Serve with a sprinkling of toasted mustard seeds

Naan

200g of plain flour
1 tsp of active baking yeast
1 tbsp of sunflower oil
1/2 tsp of salt
1 tbsp of yogurt
2 tbsp of nigella seeds
100ml of warm water

1. Dissolve the yeast in the warm water
2. Blend the flour, and nigella seeds with the oil and yogurt
3. Add the water to form and dough knead for 10 minutes then place in a bowl and cover with a cloth
4. Leave in a warm place to rise , divide into 6 pieces and roll out to 1/4cm thick
5. In a warm pan warm a few drops of sunflower oil
6. Place a the rolled naan bread , once large bubbles have risen through the dough turn over and cook the other side
7. Repeat until al the naan are cooked they can be kept warm in the oven