Recipe: Naan with curry filling

In his new book The Curry Guy BBQ, Dan Toombs, a.k.a. The Curry Guy, turns up the heat and shares Indian dishes that can be prepared on the barbecue or grill. For your upcoming BBQ, try this naan with curry filling; absolutely delicious! Alongside the recipes, Dan also shows you how to make delicious sauces, spicy chutneys, marinades and rubs so you can expand your barbecue repertoire and put the tastiest Indian dishes on the table.

Dan: “You can fill naan with any dry curry, but the most popular version is keema naan. How large you make the naans depends on the size of your barbecue. I once used a small portable kettle barbecue and made small naans that I baked one at a time. Nobody complained about the long wait, because the delicious naans arrived at the table still sizzling.”

How to make naan with curry filling

• Heat the rapeseed oil in a saucepan or deep frying pan over medium heat, until bubbles appear, and stir in the cassia leaves, cinnamon stick, cumin seeds and cardamom pods. After about 30 seconds, the aromas will be released. Then add the onion, stir well and fry for about 5 minutes until soft and translucent.
• Add the garlic-ginger paste and fry for one minute. Add the tandoori masala, garam masala, turmeric powder, tomato puree, minced meat and 200 ml water. Stir quickly so that the meat takes on the consistency of thick porridge, and cook for about 20 minutes, until most of the water has evaporated. The keema should be moist but not wet.
• Remove the cassia leaves, cinnamon stick and cardamom pods. Stir in the dried fenugreek leaves, coriander and salt to taste. Leave to cool on a plate.
• Before baking the naans, prepare the barbecue for cooking over indirect heat. Close the barbecue lid and open the bottom and top vents fully. Aim for a temperature between 180 °C and 230 °C.
• Divide the dough into two, four or six balls, depending on the size of your barbecue. Roll out into circles about 9 mm thick and spoon the keema mixture on top; start with 3 heaped tablespoons, but feel free to add more if you think it will fit.
• Fold the dough around the meat and seal well. Place the dough parcels seam-side down and roll them out on a couple of baking sheets into slightly larger circles. Use the handle of a wooden spoon to make indentations in the dough, so that some of the keema is visible. Brush the tops with the yoghurt.
• Place the baking sheets with the naans over the cooler zone on the barbecue grate. Bake for 20 minutes, until the naans are golden brown. Brush with the melted ghee and garnish with the chopped coriander.

TIP: These naans are also delicious from a wood-fired oven. I bake them for 3 to 4 minutes in my pizza oven at about 350 °C.

Title: The Curry Guy BBQ
Author: Dan Toombs
Price: €23,50
Publisher: GoodCook

Also read:

• Differences between Thai curries
• The perfect curry – and how you can ruin it
• Recipe for divine roasted cauliflower curry