Lamb Curry with Naan Dumplings

Lamb Curry with Naan DumplingsIf you would prefer not to be completely exhausted by Christmas Day, you might like to think about adding this tasty dish to your festive holiday repertoire. You can make and freeze it ahead of time – see how after the recipe.

Ingredients serves 6
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

How to prepare
Heat the oil in a large flameproof (and freezerproof, if freezing) casserole. Add the onions, cover and gently cook for 10min to soften. Add the garlic, ginger, balti paste and tomato purée. Fry, stirring, for 2min. Add 6tbsp water and simmer until the liquid is nearly all evaporated.
Next, add the lamb, stock and some seasoning. Bring to the boil, then simmer, uncovered, for 30min.
Meanwhile, in a food processor, whiz the naan to fine breadcrumbs. Whiz in the coriander, flour and butter until the mixture comes together in large flakes. Add the egg and pulse to combine to a soft dough. Break the dough into 12 and roll into balls. Preheat oven to 190°C (170°C fan) mark 5.
Drop dumplings over curry, spacing apart. Cook uncovered in the oven for 30min until dumplings are golden.
Garnish with coriander and serve with rice, if you like.

Make to end of step 4. Cool completely, cover and freeze for up to a month. To serve, defrost overnight in fridge. Reheat, uncovered, in an oven preheated to 190°C (170°C fan) mark 5 for 35min until piping hot.

This is a Good Housekeeping recipe.