Lamb curry with naan
By: James Martin From: James Martin: Yorkshire's Finest
- Prep time:
- 40 mins
- Cook time:
- 45 mins
- Serves:
- 4
The spice is certainly right in James Martin's fabulously flavoured lamb and coconut milk curry with sultana speckled Naan bread
Similar recipes
Related Videos
Ingredients
For the Naan bread
- 500g 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
- 100g 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
- 900g 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
- 400g coconut milk
- 600ml chicken stock
- 250g spinach leaves, stalks removed
- 200g Yogurt, sheep's
- 1 pinch black pepper
Method
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
no amount for cardamon pods, does not tell you when to put the flour in. 30 minutes isnt long enough. disappointing. the other curry cooks for 1.5 hours!
This is almost identical to his next Lamb Curry other than chilli powder
james you should know that you dont fry naan bread thats a rotti and i think it makes a lighter naan bread if you add natural yoghurt