15444

Lamb rogan josh with spiced garlic naans

  • serves 4
  • Easy

This recipe for lamb rogan josh with spiced garlic naans is surprisingly easy to make but delivers all of those classic flavours. It's also freezer-friendly, so make double and save some for later.

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Ingredients

  • onions 2, roughly chopped
  • garlic 3 cloves, 1 crushed
  • oil for frying
  • cinnamon 1 stick
  • cardamom pods 4, squashed
  • turmeric 1 tsp
  • chilli powder 1 tsp
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • lamb neck 500g, in chunks
  • tomato purée 1 tbsp
  • chicken stock 300ml
  • natural yoghurt 4 tbsp
  • naan bread 4
  • butter
  • cumin seeds 1 tsp
  • coriander a few leaves to finish

Method

  • Step 1

    Put the onions and the whole garlic in a food processor and whizz to a purée. Heat 2 tbsp oil in a large pan with a lid. Add the cinnamon and cardamom and cook for a minute until fragrant. Add the onion and garlic purée with a large pinch of salt and cook until soft and golden. Add the rest of the spices, cook for a minute then add the lamb, cooking until opaque and browned.

  • Step 2

    Add the tomato purée and chicken stock and bring to a simmer. Put a lid on and cook for 1 hour 15 minutes or until the lamb is tender. Add the yoghurt and simmer for 5 minutes. Finish with some coriander.

  • Step 3

    To make the naans, heat the oven to 200C/fan 180C/gas 6. Melt a knob of butter in the microwave then mix with crushed garlic and the cumin. Brush generously on one side of the naans then bake for 5-7 minutes until piping hot. Serve with the curry.

Nutritional Information

  • Kcals 544
  • Carbs 30.6g
  • Protein 29.4g
  • Fat 34.6g
  • Salt 1.52g
  • Fibre 1.9g
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