Rogan Josh Lamb and Naan By Missy

Rogan Josh Lamb ingredients:
2 -3 pound of boneless Lamb roast cut into cubes
4 TBL Vegetable Oil
4 TBL Rogan Josh Spice*
1 Cup Water
1 Cup Yogurt
1 Tsp Salt
1 Large Minced onion
* Purchased from Penzeys Spices.
( http://www.penzeys.com)

Cut lamb into cubes. About a ½ to 1 inch thick. Add the oil to a pot or large sauce pan. Brown the lamb when oil is heated. Remove meat from pot and add the minced onions to the pot and brown onions.
When onions are browned, add salt, Rogan josh and stir. Add the meat back to the pot and stir. Slowly add the water and yogurt to the pot. Cover pot and leave at a low heat stirring mixture occasionally . Let this cook for 1 ½ to 2 hours. The longer you cook, the softer the lamb will be. While you wait prepare the Naan flat bread.

Naan Flat Bread Ingredients: Makes 4 pieces
2 Cups Unbleached Flour
1 ¼ Tsp Yeast
¾ Cup Yogurt )
½ Tsp Salt
2 TBL Olive or Vegetable Oil
1 TBL Water (as needed)

Naan:
In a mixing bowl add the dry ingredients and blend well. Add the oil, yogurt and mix by hand. Add the water and Knead dough for 10 minutes. (It is a little sticky.) Put in an lightly oiled bowl, flip once and let rise for 1 ½ hours.
Punch down dough and divide in to 4 balls. Cover and let rest for 10 Minutes. Preheat oven to 475°. Grease baking sheets and put in oven. Roll out the dough on a floured surface. You want to have them ¼” thick and in a 8”-10” ovals. Melt butter and add paprika or Rogan Josh spice, or sweet curry to give it a little color. Brush the butter on both sides of the bread and put them on the hot baking sheets. Cook in the oven 6-7 minutes. Take out and fold bread in half, and cover with a towel to keep warm.
Serve the lamb with the side of bread. A great addition to the dish is to have Judy’s Creamed cucumber as another side.