The lamb looks absolutely brilliant, cooked perfectly and the marinade is making my mouth water!
Agree completely regarding the naan - just from the photos I'd sugest it needs to be thinner, with more bubbles and a bit chewier; I'm sure it was tasty though! Try working it a bit thinner and cook it as hot as is possible without damaging the egg. There's loads of Indian and Bangladeshi restaurants near where I live and those tandoors are ridiculously hot - about 900 F - with the naans are placed straight onto the side above the heat. Total cooking time is no more than a minute or so. Try brushing a little salted butter over the naan at the end as well.
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