NAAN

Name: NAAN
Price range: $$

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Region of Wales

A description of Side Dishes and Deserts

Restaurant Description

Naan
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made.

Keema Naan

Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.

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Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.