Taste Tested: Lamb Curry with Homemade Naan

This week, we’re taking our cues from this year’s Savour Stratford theme – “Local Goes Global” with not one butA�two Indian-inspired Ontario recipes!


“Recently, the OCTA team headed to Harvest Halton for a seasonal sampling extravaganza. A�One of the highlights (and there were many!) was trying out the homemade Madras sauce from Marshall’s RealFarmers’ Market – made with their zippy zucchini. A�We each snagged a jar and have been gleefully dipping everything we can into it ever since. This recipe, inspired by one on Food52, is a great way to showcase the sauce…andA�turn our new favourite snack into a super supper!”


Recipe: Lamb Curry

Curry in a hurry! This dish will have dinner on the table in under an hour.


  • 1 lb Ontario ground lamb (or boneless lamb shoulder or stewing lamb)
  • 2 cups Ontario diced tomatoes (fresh or canned)
  • 1 Tbsp Ontario oil (we like Kricklewood Farms)
  • 1 Ontario white onion, diced
  • 1 15 oz can chickpeas
  • 3 Tbsp Madras sauce (Marshall’s RealFarmers’ Market has you covered)
  • 1 cup Ontario cream
  • 2 Ontario scallions, thinly sliced
  • 1 bunch Ontario cilantro
  • 1 tsp chili powder
  • Ontario yogurt (optional)


  1. In a cast iron frying pan, brown lamb. Set aside.
  2. In a dutch oven or large pot, heat oil over medium-high heat and saute onions until soft and brown, about 10 minutes.
  3. To the dutch oven, add diced tomatoes, lamb, chickpeas, cream, Madras sauce and chili powder.
  4. Bring to a boil, then reduce heat and simmer uncovered until curry reduces, about 45 minutes.
  5. Just before serving, add scallions and cilantro.
  6. Dish up over rice, noodles or potatoes and serve with naan. A�We added a dollop of yogurt to ours.
  7. Enjoy!

Preparation time:A�5 minute(s)

Cooking time:A�55 minute(s)

Number of servings (yield):A�6

Recipe: Homemade Naan Bread


  • 4 cups Ontario flour (we’re fans ofA�k2 Milling)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp active dry yeast
  • 1 TBSP sugar
  • 1/4 cup lukewarm water
  • 3/4 cup Ontario milk, warm
  • 1 cup plain Ontario yogurt (we used Crosswind Farm‘s goat yogurt)
  • 1 TBSP Ontario butter


  1. Combine yeast, sugar and water in a small bowl. Let sit for 10 minutes to allow yeast to activate (small bubbles/foam should appear).
  2. Whisk together flour, salt, baking soda and baking powder in a large bowl and make a well in the center.
  3. Whisk together milk and yogurt.
  4. Stir yeast mixture into dairy, then pour into well of flour mixture.
  5. Stir until dough comes together, then knead on countertop until it forms a ball. (Ed. note – this is some pretty wet and sticky dough, extra flour may be required!)
  6. Place dough in a large, well-oiled bowl and cover with a dish towel.
  7. Place bowl in a warm area of the kitchen and allow to dough to double in size (about 1 hour).
  8. When finished proofing, punch down dough and divide in two. (Ed. note – if company isn’t coming, you can wrap one of the halves and place it in the freezer)
  9. Divide dough halves into eight equal sized rounds.
  10. Heat butter in a cast iron frying pan over medium-high heat.
  11. Roll out the rounds to 1/8 inch thick.
  12. One at a time, place round in frying pan. Look for bubbles to form, then flip over (about 1 minute on each side).
  13. Stack finished naans on baking sheet and keep warm in oven until ready to serve.

Preparation time: 1 hour(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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