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Lamb bhuna with homemade naan

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 23rd August 2023, 09:00

A warming curry packed full of flavour. Serves 4

For the curry
100ml olive oil
1 tsp salt
5 garlic cloves, peeled (or lazy garlic)
25g ginger, peeled (or lazy ginger)
200g onions, roughly chopped
1 large green pepper, roughly chopped
2 large red chillies, roughly chopped
½ tsp cinnamon
½ tsp turmeric
2 tsp medium/hot curry powder depending on your taste
Chilli flakes (optional)
800g diced lamb
20g fresh coriander, chopped

For the naan (makes 8-12)
570g plain flour, plus extra for dusting
1 tsp sugar
1½ tsp salt
1½ tsp baking powder
1 tsp nigella seeds (optional)
1 tbsp melted butter
8 tbsp natural yoghurt
180-200ml water
Oil (for the bowl)

For the curry
1. Put the olive oil, salt, garlic, ginger, onions, peppers, chillies, cinnamon, turmeric, curry powder and 100ml water into a food processor. Blitz to a paste and put aside.

Place a pan on a medium heat and add the curry paste. Cook for 10 minutes. Add the diced lamb, cooking for a further 10 minutes.

Add 200ml water and leave to simmer for approximately 30 minutes with a lid on until the lamb is tender.

Add some chopped coriander and serve with your freshly cooked naans and/or rice.

For the naan

1. Put the flour in a large bowl, then add the sugar, baking powder and salt. Add the seeds if using then mix together with a fork.

Add the melted butter and yoghurt. Start mixing with the fork then gradually add the water a bit at a time, using your hands until the mixture resembles a dough.

Tip the dough onto a floured surface and knead for five minutes until smooth. Put it into a lightly oiled bowl and cover with a tea towel to rest for an hour.

Divide the dough into 8-12 pieces depending on how big you want the naans. Roll into round balls and cover with a tea towel until ready to use.

Roll a ball into the shape you require. Heat a frying pan to a medium heat then dry fry the dough until it begins to puff up and colour. Turn over to do the other side.

I brushed mine with melted butter and sprinkled chopped coriander but you can leave them plain if you like.

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