For the spice paste
- 1 tablespoon vegetable oil
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon fenugreek powder
- 1 teaspoon wholegrain mustard
For the curry
- 2 tablespoons butter
- 2 large onions, sliced
- Tablespoon of garlic paste
- Tablespoon of ginger paste
- 8 green cardamom pods, crushed
- 1 fresh green chillies, seeds removed and finely chopped
- 1 carton/can of passata
- 4 tablespoons tomato purée
- 1 teaspoon salt
- 500g lamb leg meat, cut into 4cm chunks
- 300ml vegetable stock or water
- 2 teaspoons garam masala
- big handful of fresh coriander, roughly chopped
- 3 tablespoons greek yoghurt
For the Rice
- 200g Long grain white rice
- 1 teaspoon of desiccated coconut
- Juice of half a lime
- Half a red chilli chopped and deseeded
- Salt and pepper
For the Naan (makes 2)
- 200g flour
- Greek yogurt
- Oilve Oil
- 1 teaspoon baking powder
- Salt and pepper
- 1 Teaspoon Garlic paste
- Knob of Butter
Preheat your oven to 140c fan
In a bowl combine the dry spices and the mustard, creating a paste, now heat the oil on a low heat, just enough to start to get it warm, now pour that in with the spices and mix until blended and a paste is formed.
Heat the butter in a casserole dish/or pan and fry the onions for 3-4 minutes until softened, add the garlic, ginger, cardamom pods, and fresh chilli and continue to fry for 1 minute more.
Add the passata, tomato purée and salt then stir in the spice mix paste, stir in the garam masala, half the fresh coriander and adjust the seasoning to taste. Cook for 2-3 minutes stirring occasionally.
Add the meat to the sauce and cook for a minute or two. Then you need to be looking into transferring this to the oven, if you have done this in a pan transfer to an oven proof dish and cover with foil, if in a casserole dish put the lid on and move into the oven. We want to cook this now low and slow so 3-4 hours should be perfect, stirring every hour to make sure its not getting to reduced and drying out, if so add a touch of water if needed.
We need to get cooking the rice now, so in a pan boil some water and cook some long grain rice in salted water for the recommendation on the packet. Once done drain and season to taste before adding the desiccated coconut, juice of the lime and the diced chilli. Mix it all up making sure not to mush the rice up, be slow and gentle just fold it through. Leave this to rest for 5 minutes before serving.
Whilst this is cooking we can make our naan breads, combine all the ingredients in one dish and make a dough, reserve some of the butter and garlic to make a quick basting mix for after. Then split the dough in to two and on a floured surface roll out until half an inch thick (I did mine by hand with my palm it doesn’t have to be perfectly flat). Then add to the oven you are cooking the curry in about 20 minutes near the end but crank the heat up to 190c. Keep checking the naan and when golden on top, take out and baste with the melted butter and garlic mix you reserved.
Serve the curry with the yoghurt spooned over and the remaining fresh coriander.
For an extra bit on the side why not try my Onion Bhajis here