Zanele’s Mutton Curry & Herbed Naan Bread

1. Heat oil in a deep pot, then brown mutton pieces thoroughly. In the same pot, sauté the onion then add the garlic and ginger. Add cumin, paprika, coriander, turmeric and curry powder. Mix well, then add mutton stock and canned tomatoes. 
Let it simmer until mutton pieces are soft and the liquid is reduced – about 45 minutes. When the mutton is almost ready, you can turn down the heat a little and add the yoghurt. Season with salt and pepper to taste.

2. While your curry is cooking, prepare the naan bread. In a bowl, mix flour, salt, dried herbs, yeast and plain yoghurt. Combine gently with your hands or a wooden spoon until it forms a dough. If you find the dough dry, add a teaspoon of water at a time until it’s soft and easy to shape.

3. Place the bowl of dough in a warm place (in a turned-off oven or a cupboard) until it’s doubled in size. Shape into 8-12 tennis ball-sized pieces. Using a rolling pin, roll each piece of dough into a large oval shape. 

4. When your dough is ready, heat a non-stick pan on high heat. Combine melted butter with garlic in a separate bowl. Place dough on the hot pan for about a minute per side, or until it starts bubbling. Brush with butter and garlic mixture when it comes out of the pan. When done, cover each fried naan bread with a clean kitchen towel to prevent it from drying out.