Time to cook: 3 hours 

Serves: 10 

Suitable for A-level students 


1.2 litres (2pt10floz) milk 
400g (15oz) strong flour 
2x 5ml (1tsp) spoon baking powder 
7g (1½ tsp)instant yeast 
2x 15ml spoon (1tbsp) natural yogurt 
2x 15ml spoon (1tbsp) oil 
1kg (2lb3oz) lean beef mince
3 large red onions
5 garlic cloves
1x 6cm (2inch) fresh ginger
2 small red chillies
5x 15ml spoon (5tbsp) Balti curry paste
200g (8oz) butternut squash
2 small cauliflowers
5x 15ml spoon (5tbsp) fresh coriander  
1x 400g canned chopped tomatoes
1x vegetable stock cube
500ml (1pt) water
200g (8oz) green beans
5x 15ml spoon (75tbsp) natural yogurt
Measuring jug, saucepan, sieve,  mixing bowl, weighing scales, measuring spoon,  cling film, table knife, flour dredger, 2x baking trays, oven gloves, rolling pin, cook’s knife, chopping board, crusher, large non-stick frying pan and mixing spoon.
1. Heat the milk until warm.
2. Sift the flour and baking powder into a bowl.
3. Stir in the yeast.
4. Add the yogurt, the oil and warm milk.
5. Mix to form a soft dough.
6. Place the dough onto a lightly floured work surface and knead for 10 minutes.
7. Leave the dough in a warm place to prove for 30 minutes or until it doubles in size.
8. Preheat the oven to 250˚C or Gas mark 8.
9. Place the 2x baking trays in the oven.
10. Knock the dough back and lightly knead.
11. Divide the dough into 10 equal portions.
12. Roll out each portion into an oval shape.
13. Remove the baking trays from the oven.
14. Place the portions on the trays and return to the oven for 3-4 minutes, until the naans are puffed up and brown.
Beef and vegetable Balti
15. Prepare the ingredients:
peel and slice the onions
peel and crush the garlic
peel and finely chop the ginger
deseed and finely chop the chillies
peel, deseed and dice the butternut squash
cut the cauliflower into small florets
roughly chop the coriander. 
16. Heat a large non-stick frying pan and dry-fry the beef mince, onions and garlic for 4-5 minutes until brown.
17. Add the ginger, chilli and curry paste.
18. Make up the stock.
19. Add the butternut squash, cauliflower, canned tomatoes and stock.
20. Bring the mixture to the boil, reduce the heat, cover and simmer for a further 15 minutes. 
21. Remove the pan from the heat and spoon over a little yogurt and garnish with coriander.
22. Serve with the naan bread.
Top tips
The naans can be brushed with melted butter and sprinkled with poppy or sesame seeds before baking. Alternatively, crushed garlic or chilli can be added to the bread mix.
Did you know? 
A Balti sauce typically contains tomatoes, onions, ginger, garlic, cumin, chillies, coriander, paprika and fenugreek. It is traditionally served in a large, thin metal bowl called a Balti bowl. The word Balti literally means bucket.
Nutrition information per 100g/serving: Energy 645/943kJ, protein 6.6/9.7g, carbohydrate 25.3/37g, carbohydrate of which sugars 4.8/7.0g, fat 3.5/5.1g, saturated fat 1.23/1.8g, dietary fibre 0.85/1.24g, salt 0.27/0.39g, iron 0.69/1.02mg