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Tandoori Lamb Curry, scented rice & onion seed naan

Tandoori curry is not really an official curry. It became popular in the 1920's by prime minister Jawaharlal Nehru. He liked it so much that it became a regular part of his banquets.

It is very popular in many Indian restaurants around britain today.

This version using lamb and Steenberg's Tandoori spice is very delicous

Serves 4

Ingredients for Tandoori Lamb Curry:


Ingredients for Naan Breads


Ingredients for the Rice

1 packet Indian rice

1 Steenbergs organic Fairtrade cinnamon quill

1tsp Steenbergs organic perfect salt



  1. Put the lamb, Steenbergs Tandoori seasoning and yoghurt into a bowl and mix, leave to marinate for 2 hrs or ideally overnight.
  2. Fry the onion, garlic, cumin, coriander, chilli powder in the veg oil for 2-3 minutes, add the tinned tomatoes and simmer for 15 minutes.
  3. Place the pieces of marinated lamb on a baking tray and grill on a high heat until coloured, transfer the lamb to the tomato sauce once cooked.
  4. For the bread: Mix the wet ingredients in a bowl and add to the dry ingredients, knead for 10mins until stretchy, add more flour if the dough is too sticky.
  5. Form 5 balls from the dough and cover with a damp tea towel, allow to prove in a warm place for 15 minutes.
  6. Roll out the dough into circles and sprinkle with nigella seeds, pressing them in a little.
  7. Place the Indian rice in a pan, snap in a cinnamon quill and pour in boiling water, boil for 10 minute until cooked.
  8. Grill the breads on a high heat until risen and coloured.
  9. Garnish the curry with chopped coriander and serve with rice and Nigella seed naan breads


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