Lamb Curry with Naan Dumplings
So easy, so tasty, so freezable
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at restless.co.uk.
Cooking tools:
- Food processor
- Dutch oven
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Stove
- Oven
- Refrigerator
- Freezer
Ingredients
- 2 tbsp oil
- 2 large onions, finely sliced
- 5cm (2in) piece fresh root ginger, grated
- 6 tbsp balti curry paste
- 4 tbsp tomato puree
- 950g (2lb 2oz) lamb neck fillet, cut into 2.5cm (1in) chunks
- 500 ml (17 fl 0z) beef or lamb stock
- 125 g (4oz) garlic and coriander naan
- small bunch of fresh coriander, chopped, plus extra to garnish
- 125 g (4oz) self-raising flour
- 75 g (3oz) cold butter, cubed
- 1 medium egg
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