The Best lamb Curry Recipes

Make the naans. Then, quarter the onions and place in the metal bowl with the olive oil; run the EXPERT programme (without heating) for 30 seconds/speed 13. If necessary, scrape down the wall of the bowl. Cut the meat into pieces, and add to the bowl; restart the EXPERT programme for 5 minutes/speed 1A/120 °C. Add the remaining ingredients (except the single cream and coriander) and run the SIMMER programme.

Wash and finely chop* the coriander. A minute before the end of the programme, remove the cap and add the single cream and coriander through the opening. Serve the lamb curry with basmati rice and the naans.

FOR naans

Place the milk and yeast in the metal bowl; run the BREAD/BRIOCHE programme. The programme will stop after 1 minute; add the remaining ingredients and press Auto to restart the programme.

Remove the dough using a spatula* and place in a salad bowl. Cover with a damp cloth and set aside to rest for at least 30 minutes. Flour the work surface and hands and divide the dough into 6 balls of equal size.

Shape* each portion of dough into small discs about 5mm thick. Place a non-stick frying pan over medium heat, and cook the naans for about 2 minutes on each side until golden.