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Roti Canai Kari Kambing

Serve: 10 Person

Naan served in thick lamb or mutton curry

  • 200 gr wheat flour
  • 1 egg
  • ½ tsp salt
  • ½ glass water
  • ¼ glass ghee
  • 2½ glasses cooking oil to soak

Mutton Curry:

  • 2 tbsp oil
  • 2 tbsp red chili spice paste
  • 2 tsp garlic paste
  • 1 tbsp shallot paste
  • 1 pack instant mutton curry powder bumbu kari kambing siap pakai
  • 3 cloves
  • 1 thumb-size cinnamon
  • 3 curry leaves
  • 2 lemongrass, crushed
  • 3 kaffir lime leaves
  • 350 gr mutton
  • 1½ glass water
  • 1½ glass coconut milk from ½ coconut
  • 1 tsp salt
  • 1 tsp sugar

A type of flat bread with Indian-influence, this bread is served lamb or mutton curry


  1. Naan Bread: Mix wheat flour, egg and salt, blend while adding water a little at a time. Blend until smooth. Divide into 10 parts, and let them rest for 30 minutes.
  2. Take one part, roll, and brush ghee on top, and roll like a rope. Roll the right and left sides of the dough toward the center. Soak the roll in cooking oil, leave for 30 minutes.
  3. Heat flat pan, brush with a little ghee. Roll one part of the dough, fry until golden brown. Remove, and set aside.
  4. Mutton curry: Heat oil, sauté mutton curry spice paste until fragrant. Add cloves, cinnamon, curry leaves, lemon grass, and kaffir lime leaves. Cook until spices are fragrant and cooked.
  5. Add in mutton, stir until mutton changes color.
  6. Add water, cook until meat is tender. Last, add coconut milk and salt, cook until meat is cooked.
  7. Serve naan with mutton curry.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)


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