- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 40 minutes
- Effort: easy
For the Naan bread
- 500 g strong bread flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp olive oil, plus extra for frying
- 50 g mild curry powder
- 15 g fresh yeast
- 300 ml tepid water
- 100 g sultanas
- 3 tbsp mango chutney
For the curry
- 2 tbsp groundnut oil, or vegetable oil
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tbsp ground cumin
- cardamom pods, crushed
- 2 onions, roughly chopped
- 900 g lamb shoulder, boneless and rolled , cut into 3cm cubes
- 4 clove garlic, crushed
- 1 tbsp ginger, fresh, grated
- 1 tbsp plain flour
- 1 cinnamon sticks
- 1 star anise
- 3 large green chillies
- 6 large tomatoes, chopped
- 400 g coconut milk
- 600 ml chicken stock
- 250 g spinach leaves, stalks removed
- 200 g yogurt, sheep's
- 1 pinches black pepper
1. To make the bread, put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.
2. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
3. Grease and line a baking sheet.
4. Incorporate the sultanas and chutney into the dough. Divide the dough into 6 pieces; place them on the baking tray and leave to rest for 1 hour.
5. Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25cm in diameter, put back on the tray and leave to rest for 5 minutes.
6. Pour a little olive oil into a frying pan over a moderate heat and fry the naan until browned on both sides. Set aside to cool slightly before serving.
7. Meanwhile, make the curry. Heat 1 tablespoon of the oil in a large pan and fry the ginger and dried spices.
8. Add the onions and then add the lamb and cook for a few minutes. Add the garlic, ginger and chillies.
9. Add the tomatoes and coconut milk, and just enough of the made-up stock to cover the meat. Stir to release all the bits from the bottom of the pan.
10. Simmer very gently for about 30 minutes, until the lamb is tender, stirring occasionally.
11. Skim any excess fat off the surface. Remove cinnamon stick and star anise. Stir in the spinach and cook for a few minutes until just wilted, then stir in the yoghurt and season with salt and freshly ground black pepper. Serve the curry with the naan and some plain boiled or steamed rice.
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