Ingredients

• 1 tablespooncoriander seeds
• 1 tablespooncumin seeds
• 2 tablespoonsfennel seeds
• 1 tablespoonblack pepper
• 2 teaspoonsground turmeric
• 2lamb legs, deboned and 2cm dice
• 2lamb shoulders, deboned and 2cm dice

• 10long red chillies, chopped
• 6lemongrass stalks, sliced
• 6 clovesgarlic, chopped
• 4brown onions, diced
• 2 tablespoonsolive oil
• 4 x 400mlcans coconut milk

• 300gplain flour
• 150gwater
• 50gyoghurt
• pinch salt
• 2 teaspoons baking powder
• 50gbutter
• 2cloves garlic, finely chopped

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Method

• For lamb curry, dry toast whole spices in a small frying pan until fragrant, allow to cool slightly and then grind to a powder in a mortar and pestle. Add turmeric and pound to combine. Rub over lamb and set aside.
• Place chillies, lemongrass, garlic and onions in a chopper attachment of a stick blender and puree until they form a paste. Heat oil in a large frying pan with high sides and fry until fragrant. Add lamb and cook until golden.
• Add coconut milk, reduce heat to low and simmer 2 hours, covered or until tender. Remove lid after first hour to allow sauce to thicken. Stir occasionally to prevent sticking to the pan.
• For naan, place flour in a large mixing bowl, make a well in the middle and add water, yoghurt, salt and baking powder and mix until it forms a sticky dough. Turn onto a floured board and knead for 1 minute, using a little extra flour if necessary. Transfer to an oiled bowl and rest 30 minutes.
• Melt butter in a small frying pan and add the garlic. Set aside. Roll dough into a cylinder and cut into 12 golf ball sized balls to make 12 small naan, alternatively you can make 6 regular sized naan. Use a rolling pin and roll each ball out to 3mm thickness.
• Heat a roasting pan, brush with garlic butter, place a naan in the pan and brush the top of the naan with garlic butter. Cook 1-2 minutes or until golden, flip and cook for 1 minute or until cooked through. Keep warm, wrapped in foil until ready to use. Repeat.