Lamb curry with naan and coriander dumplings
Ingredients
- 2 tbsp. oil
- 2 large onions, finely sliced
- 5cm (2in) piece fresh root ginger, grated
- 6 tbsp. balti curry paste
- 4 tbsp. tomato puree
- 950g (2lb 2oz) lamb neck fillet, cut into 2.5cm (1in) chunks
- 500 mL (17 fl 0z) beef or lamb stock
- 125 g (4oz) garlic and coriander naan
- small bunch of fresh coriander, chopped, plus extra to garnish
- 125 g (4oz) self-raising flour
- 75 g (3oz) cold butter, cubed
- 1 medium egg
Instructions
Lamb curry with naan and coriander dumplings serves 6 original recipe by Good Housekeeping.
Organization Tags
Tags easily organize your Recipe Library
Comments