A Taste of Naan Pizzas with Spicy Lamb

India

Indian Flatbread

India is arguably the flatbread capital of the world, home to more than 30 different varieties. We turned the popular naan into a savoury, flavourful and spicy treat that will leave you dreaming of the East.

 

INGREDIENTS:

8 mini naans (or 4 regular)

1 small onion, minced

8 oz ground lamb

1 clove garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp red chili flakes

2 tbsp plain greek yogurt

2 tbsp pine nuts

1/2 cup fresh mint, chopped

1/2 cup fresh cilantro, chopped

1 cup crumbled goat cheese

Salt and freshly ground black

pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 400F.

Place onion, lamb, garlic, spices and yogurt into a medium bowl.

Season with salt and pepper and mix together.

Top naan breads with lamb mixture and sprinkle with pine nuts and goat cheese.

Bake for 10 to 15 minutes, or until lamb is cooked through. Sprinkle with cilantro and mint before serving.

Serves: 4

Kimberley’s Trip to India

Originally aired on Cityline.ca in October 2012.

Beautiful India

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Globetrotter Heather Greenwood Davis compels us to visit beautiful India.

Read the entire article ‘Road Raves – Guide to India’ in Issue 9 of Dabble.

A Taste of Gulab Jamun (Donuts)

IndianDonuts1

India and Pakistan

These warm, sweet doughnuts are soaked in a fragrant syrup and served at weddings and other festive occasions.

 

INGREDIENTS:

1 1/2 cups sugar

1 1/2 cups water

3 cardamom pods, crushed

1/2 tsp rose water

Pinch of saffron

1/2 cup milk powder

2 tbsp flour

1/4 tsp baking soda

1 tbsp butter or ghee, melted

Oil or ghee for frying

2-4 tbsp whole milk

 

INSTRUCTIONS:

In a large pot, combine sugar, water, cardamom, rose water and saffron. Boil for a couple of minutes over a  medium heat, without stirring. Set aside.

In a large bowl, mix together powdered milk, flour, baking  soda, butter or ghee and milk to form a soft dough. Allow to rest for 15 minutes then gently roll into 3/4 inch balls.

Place 2 inches oil or ghee in large, heavy bottomed pan or wok. Heat over medium heat to about 300 degrees. Fry dough balls until golden brown, drain on paper towels then soak in reserved syrup. Sprinkle with chopped pistachios to serve (optional).

The Colours of India

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The streets of India are buzzing with vehicles, markets and people. Although they might be difficult to walk through, the animals graze peacefully within the folly.

Dabble finds inspiration through Marjorie Choiniere‘s photography.

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To read another Infusion, check out Infusion, Issue 2 May/June 2011.

To read more about India, check out Magical Mystery Tour: India, Issue 2 May/June 2011.