Lamb Curry with Homemade Cheese Naan

Rich slow-cooked lamb curry with creamy coconut milk and warm spices, paired with soft cheese naan

A rich and aromatic lamb curry simmered in coconut milk with warm spices, served alongside soft, stretchy cheese naan bread for a comforting fakeaway meal.

118Min

4Servings

620Cal

MediumLevel

Gluten freeSpicy 4/5

#curry#lamb#comfort food#slow cooked#spicy#fakeaway

Equipment

large mixing bowl

mixing spoon

heavy-based pan

stove

pan lid

serving plate

Ingredients

Marinade

bone-in lamb chunks (bone-in)

1 kg

thick Greek yogurt (thick)

4 tbsp

ginger paste (paste)

1 tbsp

garlic paste (paste)

1 tbsp

ground cumin (ground)

1 tbsp

ground coriander (ground)

1 tbsp

turmeric (ground)

0.5 tbsp

paprika (ground)

1 tbsp

chilli powder (ground)

0.5 tbsp

garam masala (ground)

1 tbsp

smoked paprika (ground)

1 tbsp

curry powder (ground)

1 tbsp

all-purpose meat seasoning (ground)

1 tsp

salt

0.5 tsp

black pepper (ground)

0.5 tsp

Aromatic Base

cooking oil

3 tbsp

star anise

2 piece

dried bay leaves (dried)

4 piece

cumin seeds

1 tbsp

large onions (finely chopped)

2 piece

Sauce and Final Seasoning

tinned chopped tomatoes (tinned, chopped)

400 g

ground cumin (ground)

1 tsp

ground coriander (ground)

1 tsp

curry powder (ground)

0.5 tbsp

coconut milk

200 ml

water

3 tbsp

fresh coriander (fresh)

1 bunch

sliced chillies (sliced)

2 piece

Instructions

Marinate the lamb

Combine all marinade ingredients with the lamb in a large bowl. Mix thoroughly to coat evenly.

5 mintimer 120 min

Overnight marination in the refrigerator yields the best flavor development

Prepare aromatic base

Heat the oil or ghee in a heavy-based pan over medium heat. Add the star anise, bay leaves and cumin seeds, and fry for 30 seconds until fragrant.

1 min160°Ctimer 0.5 min

Do not let the spices burn - they should release fragrance quickly

Cook onions

Add the chopped onions and cook for 8–10 minutes, until soft and golden.

10 min160°Ctimer 10 min

Stir occasionally to ensure even browning without burning

Add marinated lamb

Add the marinated lamb to the pan and stir well to coat in the onion and spice mixture.

3 min160°C

Slow cook the lamb

Reduce heat to low, cover the pan, and cook slowly for 1 hour. Add 2–3 tablespoons of water if the mixture becomes too dry or starts to stick.

60 min90°Ctimer 60 min

Check occasionally and add water only if needed to prevent sticking

Add tomatoes and spices

Stir in the tinned chopped tomatoes, followed by the extra cumin, coriander and curry powder.

2 min90°C

Add coconut milk and simmer

Pour in the coconut milk and stir to combine. Simmer uncovered for a further 30–40 minutes, until the sauce thickens and the lamb pulls easily away from the bone.

35 min90°Ctimer 35 min

The curry is ready when the lamb easily separates from the bone

Garnish and serve

Scatter with fresh coriander and sliced chillies before serving.

2 min

Original recipe

TikTokRecipe by @Comfort Food | Cook It WithHer

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or reheat gently on stovetop

Curry develops more flavor when stored overnight. Cool completely before refrigerating or freezing.

Notes

• Marinate overnight for best flavor

• Adjust chili powder to taste preference

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