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