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Lamb Masala Lamb Masala

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Is there anything better than a Friday night curry as you park yourself on the sofa for the foreseeable future. Kick back and enjoy a sizzling Lamb Masala. Like it hot? Then add more chillis, if you’re brave enough!

Preparation: 25 mins 
Cooking: 30 mins
Ingredients

400g of leftover roast lamb

Half an onion, sliced

2 cloves of garlic, chopped

1tbsp of chopped lemongrass

Half a red chilli, chopped

1 tbsp. garam masala

1 tsp. turmeric

2 tbsps. of tomato puree

1 tin coconut milk

Sea salt to taste

For the naan breads

250g plain flour

2tsp sugar

1tsp salt

½tsp baking powder

110-130ml milk

2tbsp vegetable oil, plus extra for greasing

Olive oil and coriander for topping

To serve

Fresh coriander

Natural yoghurt

Cooked Basmati rice

Method
  • For the naan bread, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
  • Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  • Place the dough into an oiled bowl, cover with a damp tea towel and leave in a warm place for 10-15 minutes.
  • Form the dough into five balls. Roll the dough balls out quite thinly into your preferred shape. On a dry pan on a medium heat, place the naan breads on and cook on each side for a minute until lightly brown. Once cooked brush them with olive oil and sprinkle on your preferred topping. I top mine with chopped coriander and olive oil.
  • For the masala, in a large saucepan sweat down the lemon grass, garlic, chilli and onion on a medium heat until softened in some oil.
  • Add the spices and tomato puree and cook out for 1 minute. Add the coconut milk, bring to the boil and then simmer until thickened on a medium heat. Season to taste and finally stir the leftover lamb in until heated through.
  • Serve the masala on top of the basmati rice and top with a spoonful of yoghurt and coriander leaves.
  • Serve the naan on the side for dipping and enjoy.

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