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Lamb Curry served with Garlic & Coriander Naan Bread Lamb Curry served with Garlic & Coriander Naan Bread
favorite
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rate
Prep 25 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Curry
  • 900 g diced lamb
  • 2 medium sized brown onions, diced
  • Thumb sized piece of ginger, finely chopped
  • 6 Cloves of Garlic – finely chopped
  • 2 Green Chillies or 2 Milder Red chillies (this is for milder palettes), finely chopped
  • 1 Heaped tablespoon Ghee or unsalted butter
  • 1 tsp ground coriander seeds
  • 1 tsp ground Cumin Seeds
  • 1 tsp Garam masala
  • 1 tsp paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
  • 2 tsps tomato puree
  • 2 whole cloves
  • 3 whole cardamom pods but lightly crushed so seeds are exposed
  • ¼ tsp cinnamon powder
  • ¼ tsp ground fenugreek
  • 4 Bay Leaf or leaves
  • 1 tsp Black pepper
  • 6 Large tomatoes
  • 1 tsp Salt
Naan Bread
  • 125 g plain flour
  • 125 g self raising flour
  • 125 g warm milk
  • 4 g dry active yeast
  • 1 tbsp olive oil
  • 2 tbsps natural yogurt
  • 1 tsp sugar
  • 1 tsp salt
  • 1¼ tsps baking powder
  • 1 dsp Ghee/Butter
  • 2 cloves garlic, minced

Lamb Curry served with Garlic & Coriander Naan Bread

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For the Curry:

  • Preheat oven to 180℃.
  • Place the onions in a pan and fry in a tablespoon of ghee/butter for 20 minutes on a medium heat, adding ¼ cup of water if it starts to dry out whenever you need to prevent burning.
  • Then add ginger, garlic and chilli and fry for another 10/15mins adding water where required, followed by:

1 tsp ground coriander seeds

1 tsp ground Cumin Seeds

1 tsp Garam masala

1 tsp paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)

2 tsps tomato puree (or half a tin chopped tomatoes that have been blended – if you do this you won’t need to add as much water later)

1 tsp Salt – always add less salt initially just in case and taste to check, you can always add more later

½ teaspoon Black pepper

2 cloves whole

2 whole cardamom pods but lightly crushed so seeds are exposed

¼ teaspoon cinnamon powder

¼ teaspoon ground fenugreek

Bay Leaf or leaves

  • Once the spices have been added, cook the mix for about 10 minutes adding ¼ cup of water to prevent it drying out.
  • Place the tomatoes and puree in a blender and process until smooth then transfer the contents into the pan.
  • Add the lamb and stir and transfer to a large casserole dish or dutch oven and cook for 90 minutes to 2 hours.
  • When you are ready to serve, stir in in roughly chopped coriander and garnish with finely sliced birdseye chilli.


For the Naan bread:


  • You want to make the naan breads about 45 minutes before you are ready to eat, purely because the dough needs to rest for 30 minutes.
  • In a large bowl add your flours, yeast, baking powder, sugar,salt and yoghurt then stir until it forms a crumbly mix. Slowly add your warmed milk and mix with your spoon until a sticky dough forms. Transfer the dough onto a well floured surface and knead for 5 minutes. Place the dough back in a bowl and cover with a tea towl or clingfilm for 30 minutes so it can rise.
  • Once the dough has risen, add some finely chopped coriander and portion the mix into 4 even shaped balls then flatten with your hands. Dry fry them in a frying pan until bubbles form and then flip them over for a minute or two (a bit of char is good). Remove from heat and place to one side, repeat this until all your naans are ready.
  • In a small pan, add your garlic and ghee then let it melt over a low heat. Brush the garlic butter over the naans just before serving.


Serve hot with sides of choice


Hi, I am Keith. I am a food enthusiast and passionate home-chef based in Edinburgh. I love to cook with sustainably sourced Wild Game produce in my simple family friendly recipes. I cook a little bit of everything so hopefully you find some insipiration on my page. Thanks for looking.

Lamb Curry served with Garlic & Coriander Naan Bread

This

favorite
print
rate
Prep 25 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Curry
  • 900 g diced lamb
  • 2 medium sized brown onions, diced
  • Thumb sized piece of ginger, finely chopped
  • 6 Cloves of Garlic – finely chopped
  • 2 Green Chillies or 2 Milder Red chillies (this is for milder palettes), finely chopped
  • 1 Heaped tablespoon Ghee or unsalted butter
  • 1 tsp ground coriander seeds
  • 1 tsp ground Cumin Seeds
  • 1 tsp Garam masala
  • 1 tsp paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
  • 2 tsps tomato puree
  • 2 whole cloves
  • 3 whole cardamom pods but lightly crushed so seeds are exposed
  • ¼ tsp cinnamon powder
  • ¼ tsp ground fenugreek
  • 4 Bay Leaf or leaves
  • 1 tsp Black pepper
  • 6 Large tomatoes
  • 1 tsp Salt
Naan Bread
  • 125 g plain flour
  • 125 g self raising flour
  • 125 g warm milk
  • 4 g dry active yeast
  • 1 tbsp olive oil
  • 2 tbsps natural yogurt
  • 1 tsp sugar
  • 1 tsp salt
  • 1¼ tsps baking powder
  • 1 dsp Ghee/Butter
  • 2 cloves garlic, minced

For the Curry:

  • Preheat oven to 180℃.
  • Place the onions in a pan and fry in a tablespoon of ghee/butter for 20 minutes on a medium heat, adding ¼ cup of water if it starts to dry out whenever you need to prevent burning.
  • Then add ginger, garlic and chilli and fry for another 10/15mins adding water where required, followed by:

1 tsp ground coriander seeds

1 tsp ground Cumin Seeds

1 tsp Garam masala

1 tsp paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)

2 tsps tomato puree (or half a tin chopped tomatoes that have been blended – if you do this you won’t need to add as much water later)

1 tsp Salt – always add less salt initially just in case and taste to check, you can always add more later

½ teaspoon Black pepper

2 cloves whole

2 whole cardamom pods but lightly crushed so seeds are exposed

¼ teaspoon cinnamon powder

¼ teaspoon ground fenugreek

Bay Leaf or leaves

  • Once the spices have been added, cook the mix for about 10 minutes adding ¼ cup of water to prevent it drying out.
  • Place the tomatoes and puree in a blender and process until smooth then transfer the contents into the pan.
  • Add the lamb and stir and transfer to a large casserole dish or dutch oven and cook for 90 minutes to 2 hours.
  • When you are ready to serve, stir in in roughly chopped coriander and garnish with finely sliced birdseye chilli.


For the Naan bread:


  • You want to make the naan breads about 45 minutes before you are ready to eat, purely because the dough needs to rest for 30 minutes.
  • In a large bowl add your flours, yeast, baking powder, sugar,salt and yoghurt then stir until it forms a crumbly mix. Slowly add your warmed milk and mix with your spoon until a sticky dough forms. Transfer the dough onto a well floured surface and knead for 5 minutes. Place the dough back in a bowl and cover with a tea towl or clingfilm for 30 minutes so it can rise.
  • Once the dough has risen, add some finely chopped coriander and portion the mix into 4 even shaped balls then flatten with your hands. Dry fry them in a frying pan until bubbles form and then flip them over for a minute or two (a bit of char is good). Remove from heat and place to one side, repeat this until all your naans are ready.
  • In a small pan, add your garlic and ghee then let it melt over a low heat. Brush the garlic butter over the naans just before serving.


Serve hot with sides of choice


Hi, I am Keith. I am a food enthusiast and passionate home-chef based in Edinburgh. I love to cook with sustainably sourced Wild Game produce in my simple family friendly recipes. I cook a little bit of everything so hopefully you find some insipiration on my page. Thanks for looking.

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