A perfect choice for a spicy lamb dish is a full-bodied and dry Malbec, aged 2 - 3 years. Delicate notes of spice and blackberry support the strong aromas of the dish, while the tannins are softened by the juicy lamb and complement the naan bread as a whole.
Preheat oven to 250°C/480°F. Roughly chop cilantro. Finely dice onion. Cut green onions crosswise into rings and cheese into bite-sized cubes.
In a large bowl, mix together flour, sugar, salt, vegetable oil, baking powder, yogurt, and milk. Knead until a smooth dough forms.
In a large bowl, mix together cilantro, green onions, and cheese. Season to taste with salt and pepper.
In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 1 – 2 min. Then, add lamb and continue to cook for approx. 5 - 7 min. until browned. Season to taste with salt and pepper.
Form naan dough into rounds and roll out into thin discs approx. the width of a stretched out hand in diameter. Fill center of dough with either lamb or cheese mixture. Fold dough in half and press the edges together to ensure that filling stays in the naan bread during cooking. In an ovenproof frying pan, fry the naan bread over medium heat for approx. 2 - 3 min., adding a little vegetable oil if needed. Transfer to preheated oven and bake at 250°C/480°F for approx. 5 - 7 min. until golden brown.