The emphasis of this thread appears to be on the pastry wrapping - fair enough - but I decided to try and get the flavour of the filling right, before I spend time on the pastry.

In my case, most of the samosas we have here in the US are the potato and pea variety, for which I have cloned both takeaway and restaurant (traditional) styles of filling accordingly to my own taste.  I've never had a meat-based samosa but am tempted to try one sometime.  My suspicion is that the takeaway variety might use mix powder but a more traditional one will differ and likely have spicing that is more geared toward the flavor of the lamb.

Regardless, the biggest issue I've had myself in recreating the perfect samosas is the pastry which is now excellent as well.  Prior attempts were quite disappointing and definitely left for a less-than-idea experience even with good filling.

I've got a jiggle-type pressure cooker, and it works great!  I've used it to quickly cook beans and lentils, make stew in a fraction of the time, quick cook stock (which retains more flavor).  Looking to explore with it more, have not tried it for base yet.

Here in the states, most Indian restaurants have a buffet for lunch.  A frequent appearance in that list of dishes is a "Goat Curry" which uses bone-in goat meat in a dark brown colored sauce.  Given the need for slow cooking, I question wonder if this dish is more traditionally prepared.  Some places do offer it in single portions on the dinner menu, too.

At any rate, I have not found any recipes of this nature and was curious if this is at all seen in BIRs and if anyone has ever made something of the sort (BIR or non-BIR recipe).

One of the last times at an Indian grocer I picked up a kilo of the frozen bone-in goat meat, and have been curious to try using it!

Those look excellent!  The Naan we get here in the US doesn't usually have the huge bubbles like seen in other recipe postings.  I had to run into the city so I was lucky enough to stop at the Indian grocery again on the way home and talk to the shop owner.  He said he surveyed his restaurant owning friends and they don't add much to the dough (just like the recipe here).  I think he said some don't even add salt!  They definitely use just milk, no yoghurt, and only one of the restaurants said they use any egg either.

With the weather turning pretty nasty here, I'm not sure when the next tandoor session will be, but I will be trying SP's recipe and I think I am going to try it with and without the egg and see what happens and how both versions compare to the restaurant-style naan I've had.

At a certain point, I think one will only get so far until the recipe is right, tandoor or not.  I think this is going to be another big jump in getting there.

SP,

Love the video/pictures that you've posted... looks VERY similar to how I've seen the naan prepared and stored in an open-concept takeaway kitchen that I used to frequent when I lived in another city.  I've learned a few things recently as to how Naan is prepared that I was ignorant of in the past.

Originally, I eschewed the self-rising flour as being unimportant aside from the extra salt/leavening, but it actually is critical - not for its added components but rather as it is a different type of flour.  Indian Maida (which is what is traditionally used for Naan) has a lower protein content than standard All Purpose flour.  Self-rising, at least how it is sold here in the states is of a similar flour type.  I bought a bag of Maida from the Indian grocery store, and this produced a more-tender result that I had not accomplished in the past.  I may have also worked this dough too much, so I have learned from the information provided here that less is definitely more and will be trying another go sooner than later to see if the texture improves further.

But the reality of it is self-rising flour is going to be a lot cheaper, so that is likely what all our restaurants use in lieu of imported Maida.  I actually have a standing question with the grocery shop owner, as he knows some restaurant owners and actually offered to ask them how they make their dough!!  I told him I'd pay to get some lessons in a kitchen, too.  So we'll see where that goes.

One thing I have noticed is that most/all of our restaurant Naan doesn't appear to use eggs.  Whether for cost, regional preferences of the restaurant owners or what I'm not sure.  Has anyone come across BIR naan that is made in a similar way, or do all of them seem to be about the same?

Before anyone asks - I have one of the most awesome tandoors I've ever encountered, so I have that part of the process covered.

I'll have to give your recipe a spin the next time I fire up the tandoor and see how it compares to our US-IR naans.