Naan Bread and Algerian Mutton Tajine

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I love Indian cuisine, the texture, the fragrance, the beautiful colors, the smell, the presentation into the copper Degchi! All the cuisine around the world brings something new, exotic, fusion and much more.

Today I made a fusion Indian Naan Bread and Algerian Mutton Tajine Recipe. For the Naan, the recipe comes from  Sweet & Savory By Shailja a beautiful and tasty Naan, that I first saw on Instagram. I followed her recipe step by step however I used grams and ml for my recipe (instead of cups as I am more familiar with these).

For the Naan:

Serves 6


  • 300g of all-purpose flour
  • 6g baking powder (1/2 of individual bag for me)
  • 6g of  dry instant yeast (for me, I don’t have baking soda)
  • A pinch of salt
  • 1 tablespoon of sunflower oil
  • 60ml of yoghurt
  • 125ml of lukewarm water
  • Melted butter for brushing


  1. In a deep bowl add the flour, the yeast and the baking powder, the sunflower oil and the yoghurt.
  2. Start to mix all the ingredients with your fingers.
  3. In a bowl dissolve the salt with 125ml of water.
  4. Pour gradually the water and start to knead with your hands.
  5. Knead until you feel the dough becomes soft and not sticky.
  6. Cover the dough with a kitchen towel and let the dough rise for 2 hours in a warm place.
  7. Dust with flour a clean surface.
  8. After 2 hours, remove the dough from the bowl.
  9. Knead 2 minutes and cut the dough into 6 equal balls.
  10. In a medium heat add a round cast iron flat skillet.
  11. Flatten each ball into a round shape, the size of your skillet.
  12. Add the Naan on the skillet (you can see bubbles, I was impressed)
  13. Now the tricky part for me, I turned with my fingers the Naan to cook the other side over the gas flame.
  14. When it’s cooked, remove from the flame (be careful not burning your bread and your fingers), brush with a little of melted butter.
  15. Process the same way for the rest of your Naan.


For the Mutton:


  • 800g of mutton (cut in pieces, medium cubes)
  • A handful of dry chickpeas soaked overnight
  • 6 cloves of garlic (pressed)
  • 1 teaspoon or  Ras el hanout (the red one for this recipe)
  • A pinch of salt (more if you like salt)
  • A pinch of black pepper
  • 1 tablespoon of sweet red paprika
  • 1 teaspoon of harissa
  • 4 tablespoons of sunflower oil
  • 1 1/2 liter of water


  1. On a medium heat add a large pot or a Tajine with sunflower oil.
  2. Add the pressed garlic, the red paprika, the ras el hanout, the salt and the black pepper.
  3. Mix all the ingredients together.
  4. Add the mutton cut in pieces.
  5. Pour the chickpeas (rinsed and drained) into the large pot or a Tajine.
  6. Continue to cook  a few minutes to let the flavor blend together and stir with a wooden spoon.
  7. Pour the water and cook for at least 45 minutes to 1 hour.
  8. When the sauce is reduced and the mutton tender remove from the stove.
  9. Serve directly with the Tajine or transfer into a serving dish.

The mutton is extremely tender, spicy with the harissa and accompanied perfectly the Naan bread.

Bon Appétit.

PS: Thank you Shailja for the Naan’s recipe, it was a great success at home!!

52 thoughts on “Naan Bread and Algerian Mutton Tajine

  1. This looks so good! I made a tajine this week too, but with chicken. I love the side of naan. I’ve never made naan before, but it looks easy enough. I must try this!

    • Thank you, Amanda 🙂 I saw your amazing Tajine. This naan is really good and the mutton very tender. I’m sure your naan will be very good, I remembered your first Challah bread, beautiful.

  2. We love naan bread at home, my soda bread is very similar to this bread. I love the fact that you mixed these two dishes together, beautiful combination! And very tasty too!! I should go to sleep now but instead I’m just looking at these pictures! Have some mercy from time to time Linda 😀

  3. The naan and the tajine look so yummy…Linda, do you think the naan can be cooked on normal frying pan? I don’t have an iron one…may be I have to buy one…:)

    • Thank you Neila 🙂 The naan is very good, I can only imagine your spicy tchaktchouka with this bread, un régal. About the pan you can use a normal one but it is much better to have a cast iron skillet, they are on sale at Lulu.

  4. I agree, Linda, beautiful naan – just what I need for my lamb tagine with black garlic. I love the combination although mine was a lucky accident (just finished posting it but my naan was bought). Never made naan myself, great project. N.

    • Thank you Nicole 🙂 This naan is easy to prepare and really tasty, next time I will add nigella seeds/black seeds to perfume the naan. Do let me know if you try the recipe. You can see Shailja recipe, a lot of pictures of the procedure.

  5. That’s awesome Linda! I do love naan bread (and my hubby more than me!).I missed Shailja recipe, so thanks a lot for have posted it! Just one question: do you think it will be possible make the naan with the electrical stove???

    • Thank you for your sweet comment Margherita 🙂 The naan is very tasty, even for breakfast with haloumi cheese and honey (un régal). I have no clue for your electric stove but if you have and outdoor one-piece gas stove cooker (for picnic) it’s an excellent idea. Small and easy to manipulate, in your kitchen Bonne nuit 🙂

  6. Pingback: Salmon Tikka with Mint Chutney | Summer Menu | Main Course | The Dinner Party Collective

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