Recipe courtesy of Countryside food columnist Miranda Gore Browne - Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can both published by Ebury Press.
- 450g diced shoulder of lamb, lamb steak or cutlets
- 2 tbsp rapeseed oil
- 2 red onions, thinly sliced
- 3 courgettes, cut into large bite-sized chunks
- 250g ripe tomatoes
- 2cm of fresh ginger, grated
- 2 garlic cloves, thinly sliced or crushed
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp of tomato puree
- 2 tbsp of mango chutney
- 200ml water
- 300ml yogurt
For the naan
- 500g self-raising flour
- 1 tsp of sugar
- 1 tsp of baking powder
- 200g thick Greek or natural yogurt
- 100ml water (you may not need this much)
- 1 tsp of coriander seeds
To brush on top:
Mix together 2 tbsp of butter, soft or melted, a few sprigs of rosemary and 1 clove of garlic, crushed
- Sear the lamb with the oil and spices – garam masala, chilli powder, cumin and turmeric – in a large frying pan until browned. Lift out the lamb and add the red onions to the pan, cook for about five minutes, then add the courgettes and cook both until they start to brown.
- Put the lamb back into the pan with the courgettes and red onions. Add the ginger and garlic with the tomato puree and cook for a few minutes before adding the tomatoes, mango chutney and water.
- Simmer gently for about 20-25 minutes. When the lamb is cooked and tender, remove from the heat and add the yogurt, stirring gently.
- To make the naan: put the flour, baking powder and sugar into a mixing bowl, stir together.
- Add the Greek yogurt and most of the water and stir until combined. Knead with your hands to make it into a dough.
- Break into about 6-8 pieces, flatten each one using your fingertips on a floured worktop.
- Heat a large frying pan until smoking hot, add the coriander seeds, then put in about three of the naan breads. Cook until golden brown and patchy on one side then flip and continue cooking until gold brown. Brush with the butter mixture and put onto a baking tray whilst you cook the rest.
- Add chopped fresh coriander to the curry, before serving with the naan on the side.
Top tip: Add half a lemon, squeezed over the curry at the last minute, as this really brings out the flavour.