Easy Curry for Leftovers with Naan


We had a little leftover pork loin and a little left over beef roast. I cut it into slices and marinated it in a paste made from mild curry powder (about two tablespoons) and 1/2 cup olive oil. I put it in the frig about 4 hours before beginning to cook. I began the dish with a 1/2 cup onion and a couple cloves garlic sauted. I added a quart of fresh tomato puree, added the marinated meat and cooked for about 30 minutes or until completely heated. I served it over rice.  For the Naan…and I bake mine instead of using the griddle.
4 c. flour
1 tbsp. sugar
2 tbsp. yeast
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. butter
Seed or salt to your taste. I used black lava salt and dry roasted charnushka seeds on half the naan and red salt on the other.

Warm milk. Add yeast to soften. Beat all ingredients, leaving out 3 cups flour. Add rest of flour. Knead. Let rise 1 hour punch down. Shape into small ovals about size of small bread stick. Cook at 450 degrees about 6 minutes. Flip and bake another 5 minutes. Brush top with butter or olive oil. Sprinkle with seed and salts.



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