Haleem and Naan

INGREDIENTS

Haleem:
500g lamb on the bone, cut into medium-sized chunks.
1 cup Supreme Broth Mix
¼ cup Supreme Basmati Rice
5 cups of water
½ tsp Supreme Garlic and Ginger Paste
½ tsp Supreme Turmeric Powder
2 tbsp oil
1 large onion, thinly sliced
1-2 tsp green chillies, minced
1 ½ tsp Supreme Cumin Powder
Salt to taste
1 tsp Supreme Coriander Powder
½ tsp Supreme Garam Masala
½ cup coriander leaves, finely chopped
½ cup mint leaves, finely chopped

Garnish:
1 cup oil
1 onion, thinly sliced
2 green chillies
Chopped coriander leaves
Chopped mint leaves
Lemon wedges

Naan:
2 cups bread flour
2 tbsp sugar
salt to taste
1 7g sachet of yeast
1 tbsp yogurt
2 tbsp oil
1/2 cup warm milk
1 tbsp Supreme Fennel Seeds

METHOD

Haleem:
Soak broth mix and rice in water and leave overnight. Drain broth mix and rice, and place in a heavy based pot with 5 Cups of water. Boil until soft and mushy (skim the top layer of the water). Pulse boiled broth mix and rice (including the water) in a blender until smooth but not ultra smooth (you want a bit of texture). Meanwhile heat oil in another pot, add onions and cook until brown. Add lamb, garlic and ginger paste and salt. Stir well and cook until lamb is tender. Add cumin powder, coriander powder, minced green chillies, salt and garam masala, cook for a few minutes. Stir in blended broth and rice mix, chopped coriander and mint into the lamb and simmer on low heat for 1 hour. Prepare garnish- fry onions in oil until golden brown. Add chillies then add to the haleem and mix well. Check seasoning and if the thickness of the haleem is too thick for your liking then thin down with boiling water. Garnish with chopped coriander and mint leaves. Serve with fried keema samosas, lemon wedges and naan.

Naan:
Mix together 1/2 cup warm milly, yeast, sugar and salt in a jug. Cover and stand for 15 minutes. In a large bowl add bread flour, salt, fennel seeds, oil and yogurt. Pour in milk and yeast mixture and mix to form a soft dough. Turn dough out onto a floured surface and knead for 10 minutes or until smooth. Cover and prove until dough has doubled in size. Turn dough out onto a floured surface and divide into three parts. Roll each dough into 5″ round circle and place on a baking sheet. Prove again till dough has doubled in size. Brush the top with oil and bake at 200°c for 6 to 8 minutes.