Lamb Madras with Homemade Flatbreads

Total: 50 mins

We’ve given this fragrantly spiced lamb curry a seasonal spin with slinky green French beans, topping it with dollops of creamy yogurt and serving with a side of warm homemade flatbreads.

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877 kcal
(per portion)

Ingredients you'll need

4 onions
4 garlic cloves
A handful of coriander
500g diced lamb leg
2 tbsp Madras spice blend
800g chopped tomatoes
300g plain flour
400g French beans
300g yogurt

From your kitchen

2 tbsp olive, sunflower or coconut oil
Sea salt
Freshly ground pepper
150ml boiling water
4 tbsp cold water

You'll need

Large pan with a lid
Measuring jug
Rolling pin (optional)
Frying pan

Step by step this way

1.
Peel and thinly slice the onions. Peel the garlic and finely chop it. Finely chop the coriander stalks, setting the leaves to one side for later. Fill and boil your kettle.
2.
Warm 1 tbsp oil in a large pan on a high heat. Add the diced lamb into the hot pan and season with a pinch of salt and pepper. Fry for 4-5 mins, turning once or twice, till browned all over. Scoop the lamb out of the pan onto a plate, leaving any oil in the pan, and set aside.
3.
Reduce the heat under the pan to medium. Add the onions and season with a pinch of salt. Fry for 5-6 mins, stirring occasionally, till slightly softened. Add the garlic, coriander stalks and 1 tbsp Madras spice blend. Stir and fry for 2 mins.
4.
Tip in the chopped tomatoes and add 150ml boiling water. Return the lamb to the pan, bring to the boil then cover with a lid and reduce to a simmer. Cook for 25 mins, stirring occasionally, till the curry has thickened slightly.
5.
While the curry simmers, make the flatbread dough. Tip the flour into a large bowl, reserving 1 tbsp. Add a pinch of salt, 1 tbsp olive oil and 4 tbsp cold water. Mix and knead to a smooth dough, adding extra water if needed. Cover and set aside to rest for 15 mins.
6.
Trim the ends off the French beans and chop them into 1-2cm pieces. Set aside for later.
7.
Dust your worktop with 1 tbsp flour. Shape the dough into 2 balls, then pat or roll them out as thinly as possible – they should be about the size of a dinner plate. Set a dry frying pan on a high heat for 2-3 mins. When hot, lay a flatbread in the pan and cook for 1 min, then flip over and cook for 1 min on the other side, till golden brown and bubbled. Repeat with the other flatbread. Pop the cooked flatbreads onto a plate and cover with a clean tea towel.
8.
When the curry has cooked for 25 mins, stir in the French beans. Continue to cook for 5 mins, till the beans and lamb are tender. Taste and add a pinch more salt or pepper if you think it needs it.
9.
Divide the curry between a couple of bowls and top with the coriander leaves. Serve with the warm flatbreads and the yogurt on the side.

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