Lamb rogan josh with spiced garlic naans
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 2 onions, roughly chopped
- 3 cloves garlic, 1 crushed
- for frying oil
- 1 stick cinnamon
- 4 cardamom pods, squashed
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 500g lamb neck, in chunks
- 1 tbsp tomato purée
- 300ml chicken stock
- 4 tbsp natural yoghurt
- 4 naan bread
- butter
- 1 tsp cumin seeds
- a few leaves to finish coriander
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.
