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Lamb curry

with naans

magimix, cook expert, cooking food processor, recipe, lamb curry, naans

Preparation : 25 min Resting : 30 min
Cooking : 35 min Equipment :
Difficulty :
Rating :
 14 rates
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Serves 4 :
2 onions, peeled
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
8 g coriander
100 ml single cream
100 ml milk
½ sachet easy blend yeast (7g)
320 g flour
150 g plain yoghurt
2 tbsp soft butter
1 tbsp olive oil
1 tsp salt
1Quarter the onions and place in the metal bowl with the olive oil; run the EXPERT programme (without heating) for 30 seconds/speed 13. If necessary, scrape down the wall of the bowl. Cut the meat into pieces, and add to the bowl; restart the EXPERT programme for 5 minutes/speed 1A/120°C. Add the remaining ingredients (except the single cream and coriander) and run the
SIMMER programme.
2Wash and finely chop the coriander. 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.
1Place 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.
2Remove 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.
3Shape 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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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.