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Lamb and almond curry with tandoori naan
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This tomato-based curry is enriched with ground almonds and spiked with Kashmiri chillies. Serve with warm tandoori naans.
100g blanched almonds
2 tbsp vegetable oil
1 tbsp fennel seeds, crushed
2 x 260g packs British diced lamb shoulder
200g jar Cooks’ Ingredients Rogan Josh Curry Paste
2 Cooks’ Ingredients Kashmiri Chillies
400g can chopped tomatoes
25g pack fresh coriander
Plain yogurt or raita, to serve
2 x 300g pack Waitrose Indian 2 Tandoori Naans, warmed, to serve
1. Preheat the oven to 180°C, gas mark 4. Cut 50g of the almonds in half lengthways and reserve. Put the remainder in a food processor and blend until ground.
2. Heat the oil in a large frying pan. When hot, add the sliced almonds and fry them quickly until deep golden. Remove and drain with a slotted spoon.
3.Add the fennel seeds to the pan and fry for 1 minute. Stir in the lamb and cook until sealed on all sides. Add the curry paste, Kashmiri chillies and ground almonds, then fry gently, stirring frequently, for 5 minutes.
4. Transfer to a casserole dish and tip in the tomatoes and seasoning. Swirl the pan residue with 4 tbsp water and add to the casserole. Cover and bake for 30 minutes. Reserve 1 /3 of the coriander for garnishing and chop the remainder. Stir into the lamb, re-cover and bake for a further 20-30 minutes, or until the lamb is tender and cooked through with no pink meat.
5.Spoon onto serving plates and scatter with the reserved coriander and fried almonds. Serve with plain yogurt or raita and the warm naan bread.
Our tandoori naans are available in packs of two, in large and mini sizes.
Top chefs and food writers share their recipes for comforting curries to serve with naans
Typical values per serving:
Per serving 4343kJ
This recipe was first published in August 2021.