Lamb rogan josh with spiced garlic naans
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.
- 2 onionsroughly chopped
- 3 cloves garlic1 crushed
- for frying oil
- 1 stick cinnamon
- 4 cardamom podssquashed
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 500g lamb neckin 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
Nutrition: per serving
- kcal544
- fat34.6g
- carbs30.6g
- fibre1.9g
- protein29.4g
- salt1.52g
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.
