For the lamb bhuna
- 100ml/3½fl oz olive oil
- 1 tsp salt
- 5 garlic cloves, peeled
- 25g/1oz fresh root ginger, sliced
- 2 small onions, roughly chopped
- 1 large green pepper, seeds removed, roughly chopped
- 2 large red chillies, roughly chopped
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- 2 tsp curry powder
- 800g/1lb 12oz boneless diced lamb leg
- 15g/½oz fresh coriander, chopped
For the naan
To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.
We have halved the curry sauce recipe to make enough for one curry. If you want to make extra, like Nadiya does, just double the sauce ingredients.