|Preparation : 25 min||Resting : 30 min|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 17 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2 ½||tbsp olive oil
|500||g leg lamb
|200||g cherry tomatoes
|1||tbsp ground garam masala
|1||tbsp curry powder
|1||tbsp sweet ground paprika
|1||tbsp ground turmeric
|1||tbsp ground cardamom
|100||g unsalted cashew nuts
|100||g stoned dates
|100||ml single cream
|1||sachet easy blend yeast (7g)|
|320||g plain flour|
|150||g plain yoghurt|
|2||tbsp soft butter|
|1||tbsp olive oil|
|1||Make the naans. Then, place the onions in the metal bowl with the olive oil; run|
the EXPERT programme 30 seconds/speed 13 (without heating). If necessary,
scrape down the wall of the bowl.
|2||Cut the meat into pieces, and add to the bowl; restart the EXPERT programme, 5 minutes/speed 1A/120 °C.|
|3||Add the remaining ingredients (except the single cream and coriander) and run|
the SIMMER programme.
|4||Wash and finely slice* the coriander leaves. A minute before the end of|
the programme, remove the cap and add the single cream and coriander through
the opening. Serve the lamb curry with basmati rice and the naans.
|1||Place the milk and yeast in the metal bowl; run the BREAD/BRIOCHE programme. The programme will stop after 1 minute; add the remaining ingredients and press Auto to restart the programme.|
|2||Remove the dough using a spatula and place in a salad bowl. Cover with a damp cloth and set aside to rest for at least 30 minutes. Flour the work surface and hands and divide the dough into 6 balls of equal size.|
|3||Shape each portion of dough into small discs about 5mm thick. Place a non-stick frying pan over a medium heat, and cook the naans for about 2 minutes on each side until golden.|
Need some more hot spices
I added chilli for extra bite.. I might add more veggies next time.
Way too much spice!! Might try it again but will only put a teaspoon of each spice rather than a tablespoon, maybe add a bit more cream.
This recipe is a winner. I have made it three times and have had consistently good outcomes on each occasion.
This is delicious. I have now made this several times for family and friends.