Mojito Lamb with Naan Bread

Ingredients for Lamb:

3 Servings of Lamb, cubed

Fresh Mint, one handful

4 Cloves of Garlic 

1 1/2 tsp Curry Powder

3 Limes (about 3oz of lime juice)

Salt/Pepper

1 TB Olive Oil

Sour Cream (optional)

Ingredients for Naan Bread:

2 Cups Flour (white or whole wheat)

3/4 Cup of Water (approximately, see below)

1 TB Dried Rosemary

Directions:

1.  Start preparing your marinade about an hour before you want to begin cooking so that the meat has time to absorb the flavours.  Mince the garlic cloves and the mint in a food processor with the TB of olive oil.  Sprinkle the curry powder on the cubed lamb, add the minced mixture and pour the lime juice on top.  Mix with your hands, and cover, letting it sit for at least an hour.

2.  Once the lamb has sufficiently marinaded, fry it on the stove top until it is cooked to your preference.  You can always take one of the cubes and cut it open to see how well cooked it is inside.  You'll want to start the naan bread pretty much as soon as you have the lamb on the stove.

3.  For the naan bread, mix two cups of flour with approximately 3/4 cups of cold water.  I say approximately because you want to add as much water as it takes for the dough to pull away from the side of your mixer (use a dough hook attachment if you have it).  The dough should not be sticky.  You can add herbs to your flour if you like, I added dried rosemary because it goes well with lamb.

4.  Divide the dough into eight pieces and generously flour your cutting board.  Make each piece into a ball and roll out as thin as possible, this will help it bubble up more.  Throw the rolled out naan into a hot pan (I prefer cast iron), do not grease the pan.  Depending on how hot your pan is, the naan will need to be cooked anywhere from 30 seconds to two minutes per side.  You know the naan is done when it starts to create air pockets inside, but make sure they don't burn!

5.  To assemble my naan I put 3 or 4 pieces of meat, and a TB of sour cream on top.  These were sooo good, and reminded me of street food!  I think tzatziki sauce would also be really good with these.