Lamb curry & naan dumplings

This curry cleverly incorporates naans in the dumpling mixture – sure to work as well as impress!

SERVES 6 PREP 35min COOK about 1hr 15min FOR THE CURRY

• 2tbsp sunflower oil

• 2 large onions, finely sliced

• 2 garlic cloves, crushed

• 5cm (2in) piece fresh root ginger, grated

• 6tbsp balti curry paste

• 4tbsp tomato purée

• 950g (2lb 2oz) lamb neck fillet, cut into 2.5cm (1in) chunks

• 500ml (17fl oz) beef or lamb stock

FOR THE DUMPLINGS

• 125g (4oz) garlic and coriander naan

• Small bunch of fresh coriander, chopped, plus extra to garnish

• 125g (4oz) self-raising flour

• 75g (3oz) cold butter, cubed

• 1 medium egg

1 On the hob, heat the oil in a large ovenproof casserole dish. 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.

2 Next, add the lamb, stock and some seasoning. Bring to the boil, then simmer, uncovered, for 30min.

3 Meanwhile, in a food processor, whizz the naan to fine breadcrumbs. Whizz 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.

4 Drop dumplings over the curry, spacing apart. Cook uncovered in the oven for 30min until dumplings are golden.

5 Garnish with coriander and serve with rice, if you like.

PER SERVING: CALS 690; FAT 44g; SAT FAT 19g; CARBS 32g