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:
- 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
- In a deep bowl add the flour, the yeast and the baking powder, the sunflower oil and the yoghurt.
- Start to mix all the ingredients with your fingers.
- In a bowl dissolve the salt with 125ml of water.
- Pour gradually the water and start to knead with your hands.
- Knead until you feel the dough becomes soft and not sticky.
- Cover the dough with a kitchen towel and let the dough rise for 2 hours in a warm place.
- Dust with flour a clean surface.
- After 2 hours, remove the dough from the bowl.
- Knead 2 minutes and cut the dough into 6 equal balls.
- In a medium heat add a round cast iron flat skillet.
- Flatten each ball into a round shape, the size of your skillet.
- Add the Naan on the skillet (you can see bubbles, I was impressed)
- Now the tricky part for me, I turned with my fingers the Naan to cook the other side over the gas flame.
- When it’s cooked, remove from the flame (be careful not burning your bread and your fingers), brush with a little of melted butter.
- 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
- On a medium heat add a large pot or a Tajine with sunflower oil.
- Add the pressed garlic, the red paprika, the ras el hanout, the salt and the black pepper.
- Mix all the ingredients together.
- Add the mutton cut in pieces.
- Pour the chickpeas (rinsed and drained) into the large pot or a Tajine.
- Continue to cook a few minutes to let the flavor blend together and stir with a wooden spoon.
- Pour the water and cook for at least 45 minutes to 1 hour.
- When the sauce is reduced and the mutton tender remove from the stove.
- 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.
PS: Thank you Shailja for the Naan’s recipe, it was a great success at home!!