Nadiya's lamb bhuna

1. 1

   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.

2. 2

   To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.

3. 3

   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.

4. 4

   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.

5. 5

   Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.

6. 6

   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.

7. 7

   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.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.