Ingredients

• 100ml/3½fl oz olive oil
• 1 tsp salt
• 5 garlic cloves
• peeled
• 25g/1oz fresh root ginger
• sliced
• 2 small onions
• roughly chopped
• 1 large green pepper
• seeds removed
• roughly chopped
• 2 large red chillies
• roughly chopped
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• 2 tsp curry powder
• 800g/1lb 12oz boneless diced lamb leg
• 15g/½oz fresh coriander
• chopped
• 200g/7oz self-raising flour
• plus extra for dusting
• 2 tbsp garlic granules
• 1 tsp caster sugar
• 1 tsp salt
• 25g/1oz unsalted butter
• softened
• cut into cubes
• plus extra for melting

Directions

• To make the curry paste
• put the oil
• salt
• garlic cloves
• ginger
• onions
• pepper
• chillies
• cinnamon
• turmeric
• curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
• To make the naan
• put the flour
• garlic granules
• sugar
• salt and softened butter in a bowl and mix together. Rub in the butter.
• Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife
• then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
• Meanwhile
• to make the curry
• add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
• Meanwhile
• divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
• Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
• When the bhuna is cooked
• remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.