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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...

Tandoori Lamb Curry, scented rice & onion seed naan

Ingredients

600g diced lamb shoulder or leg
50g Steenbergs organic Tandoori seasoning
1 tsp natural yoghurt
25 ml organic sunflower oil
1 onion diced
2 cloves garlic minced
25g Steenbergs organic ground cumin
25g Steenbergs organic ground coriander
25g Steenbergs organic chilli powder
1 tin organic chopped tomatoes
1 large bunch of coriander
250g/9oz organic plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
2 tbsp Steenbergs Organic Nigella seeds
1 packet Indian rice
1 Steenbergs organic Fairtrade cinnamon quill
1tsp Steenbergs organic perfect salt

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

Method

  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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