I had a fun weekend recently exploring the Blue Mountains and decided to stop over at Newnes for an overnighter rather than make the long drive back to Sydney the same day. I wanted something delicious, easy and light for dinner that was fun to cook on the campfire without too much hassle and this Moroccan style lamb kofta with fresh Naan bread was the outcome. Even better, the dough and lamb can be prepared at home first, just pull the dough out 30 minutes before use to reprove.
I used the foundations of a lamb kofta but wanted to further elevate the flavour with the influences of Moroccan spices like cumin, paprika, chilli, cinnamon, mint and a lick of fire to take this dish to another level. The addition of sultanas gives a little unexpected burst of sweetness amongst the spiced lamb flavours.
I have had this Naan bread recipe for years now and used to make it as a lamb wrap at a café I worked at many years ago. There is nothing better in my opinion than a fresh Naan bread, but also a very adaptable recipe to carry many other flavours like the classic Indian Peshwari with the addition of coconut and sultanas, or try campfire roasted garlic coriander and fennel seed to go with your next camp oven curry.
This will be one of my camp meal favourites for a long time now just due to its deliciousness!
Enjoy!
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Serves: 4-6
- 500g minced lamb
- 1 large onion diced
- 3 cloves of garlic finely chopped
- 1 egg
- 2 TBLS bread crumbs
- handful of sultanas
- ½ bunch of fresh mint chopped
- sprig of rosemary chopped
- 1 x tsp dried mint
- 1 tsp cinnamon
- 1 TBLS ground cumin
- 1 tsp paprika
- Pinch of dried chilli (optional)
- ½ tsp fennel seeds
- salt and pepper
- 150mls natural yogurt
- fresh mint chopped
- squeeze of lemon
- salt and pepper
- 500g plain flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp sugar
- 7g sachet of dried yeast
- 2 TBLS vegetable oil
- 150mls milk
- 150mls natural yogurt
- 1 egg
- For the lamb, it could not be easier, dice the onions and garlic, chop the herbs and mix all ingredients together (if you are making at home do not add the salt until you are ready cook then mix it in)
- Portion out your lamb into the length of the naans your making
- Mould them around a stick or skewer (add the egg and crumbs if cooking on a stick to help bind otherwise leave them out) or fry in a pan and cook in the coals of the fire
- For the mint yogurt, mix the natural yogurt, mint and lemon juice to taste and season
- For your Naan bread - add all your dry ingredients in a bowl and mix together
- Put your wet ingredients into another bowl and mix together
- Add both together and work until you have a workable dough, if it's a little sticky add a little more flour
- Leave the dough to prove for 1hr (if you're making the dough at home, once proved knock it back and wrap it up in the fridge)
- If you have made it at home you will need to pull it out of the fridge and re prove the dough for 30-45 minutes until soft and puffy again
- Portion and roll dough into long oval shapes
- I threw mine on one of the griddle plates on the fire pit, or use your own flat plate over the coals. Alternatively, you can cook them in a flat frying pan (but no oil)
- Once you see big bubbles forming its ready to flip over, give it about the same amount of time on the other side
- Spread a generous portion of mint yogurt on the naan, add the lamb sliced or whole, Baby cos hearts, slices of cucumber for freshness and slices of jalapeno for a little heat (plus vinegar from their brine)
- For that real smoky flavour I cooked some lamb the same as you would a dirty steak - directly on red hot coals. Beautiful flavour, give it a go!
I usually have naan with butter chicken but this naan with lamb kofta was quite different. Great taste!
Thank you! Yes it’s a lovely recipe.