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
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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.
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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.
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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
