Recipe by Chef Phenyo

by Tia

Serves: 4 – 6

Cooking time: 1 hour


For the marinade

  • 650g stewing lamb
  • 150 g plain yoghurt
  • 1 tablespoon paprika
  • 2 tablespoons curry paste
  • 2 teaspoons ground cumin
  • 2 teaspoons mother-in-law spice
  • ½ teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • salt & pepper to taste

For the curry

  • 1 tablespoon cooking oil
  • 1 onion (finely chopped)
  • 2 tablespoons garlic (finely chopped)
  • 2 bay leaves
  • 1 tablespoon curry powder
  • 150g plain yoghurt
  • 50g tomato paste
  • salt & pepper to taste


  1. Put the lamb in a bowl and season with salt and pepper, paprika, garlic powder, cayenne pepper, ground cumin, mother-in-law spice, curry paste and yoghurt.
  2. Mix well, cover with cling wrap, place in the fridge and leave to marinate for 30 minutes to an hour.
  3. Heat the oil in a pan and brown the lamb on both sides.
  4. Remove the meat from the pan and in the same pan add a cube of butter. Sauté the onions until translucent, add garlic and sauté for 5 minutes.
  5. Add curry paste and tomato paste and leave to cook for 5 minutes, then add the bay leaves.
  6. Put the lamb back into the pan and add the remaining marinade. Then add a little bit of water and leave to simmer until the water is almost evaporated. Continue to pour in a little bit of water gradually into the stew until it evaporates. Repeat this process until the lamb is tender.
  7. Once the stew has reduced and thickened, add plain yoghurt and mix thoroughly. Add some salt and pepper to taste. Serve warm.


Recipe by Chef Phenyo


  • 500g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dry yeast
  • 2 teaspoons sugar
  • 300g plain yoghurt
  • 5 tablespoons of milk
  • Splash of olive oil
  • Pinch of salt
  • 5 cubes butter
  • 1 tablespoon garlic
  • 2 teaspoons parsley (finely chopped)


  1. In a bowl sift flour and baking powder, then add the dry yeast and sugar and mix thoroughly.
  2. Add the yoghurt and milk, and use a mixer or hands to form the mixture into a dough.
  3. Place a large or medium pan over medium-high heat. While waiting for the pan to heat, sprinkle some flour on a clean and dry surface and divide the dough into mini balls. Roll out each ball on the floured surface.
  4. Cook the naans on the hot pan, leaving for 2 – 3 minutes on each side. You will know it’s time to flip your dough when the uncooked side starts forming bubbles.

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