Lamb Curry with Homemade Naan Breads Recipe | Abel & Cole
Lamb Curry with Homemade Naan Breads
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Prep: 25 mins
Cook: 40 mins
Make your own fluffy naan breads in minutes and dunk them into a gently spiced lamb curry made with organic British lamb and earthy kale
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857 kcal
(per portion)
Ingredients you'll need
  • 300g lamb neck
  • 1 onion
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 6 curry leaves
  • 400g chopped tomatoes
  • 100g kale
  • 150g plain flour
  • 1 tsp baking powder
  • 150g Greek style yogurt
  • 2 tsp cumin seeds
From your kitchen
  • 5 tsp olive oil
  • 200ml + 50ml cold water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Cut the lamb neck into small, bite-sized cubes. Warm a large pan for 1 min over a medium-high heat. When warm, pour into 2 tsp oil. Add in the lamb and cook for 5-6 mins, stirring till browned on all sides. Lift the lamb out of the pan using a slotted spoon and pop in a bowl. Take the pan off the heat.

  • 2.

    Peel and thinly slice the onion. Add 1 tsp more oil to the pan and set over a medium heat. Add the onion. Season and cook for 3-4 mins till just softened. Add the curry leaves and 2 tsp garam masala and 1 tsp turmeric. Cook for a further 1 min till the pan smells spicy.

  • 3.

    Tip the lamb back into the pan along with any resting juices. Pour in the tin of chopped tomatoes. Half-fill the can with water (around 200ml) and add that in too. Season. Stir to mix. Pop on a lid and simmer for 25 mins.

  • 4.

    While the curry is simmering, tear the kale leaves from the stems. Finely chop the stems. Set the leaves and stems aside for later.

  • 5.

    Tip the flour into a bowl, saving 1 tbsp for later. Add in 1 tsp baking powder and a pinch of salt. Stir. Spoon in 2 tbsp yogurt and 1 tsp oil. Pour in 50ml water. Stir together and knead for 2-3 mins to make a soft dough.

  • 6.

    Stir the kale into the lamb and simmer for another 5 mins. While the kale cooks, finish making your naans: sprinkle the reserved flour onto the work surface. Divide the dough into 2 balls. Press ½ tsp cumin seeds into each ball. Roll out into a thinnish oval shape. Brush each naan with ½ tsp oil.

  • 7.

    Heat a frying pan over a medium heat. Place a naan in the hot pan and cook for 2 mins on each side. It should be golden with some bubbles. Place on a plate and cover with a tea towel while you repeat with the remaining naan.

  • 8.

    Taste and season your lamb curry. Spoon into warm bowls. Top with spoonfuls of yogurt and a sprinkle of the remaining cumin seeds. Scoop up the fragrant curry with the fluffy naans.

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