Halwa Puri

A festive Pakistani-influenced breakfast of semolina halwa, fluffy puris, spiced chickpeas, and pickled mango.

Ingredients

• 600g large prawns
• 1 cup basmati rice
• a handful of curry leaves
• a pinch of dried fenugreek leaves
• 3 tbsp ghee
• 2 fresh spinach, chopped
• a handful of fresh cilantro, chopped
• a drizzle of plain yogurt
• 500ml water
• 1 1/2 tsp ground cumin
• 200g ripe tomatoes
• roasted cashews, to taste

Instructions

1. 1

   Gather and prep the naan bread and lamb shoulder, measuring everything out so it is ready to go.

2. 2

   Heat ghee in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and potatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shoulder, season with ground turmeric, and cook until just done, about 30 mins.

5. 5

   Warm the naan bread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the naan bread and spoon the cooked mixture over the top.

💡 Tips