Today I bring you a recipe that pays homage to spices: a very tasty lamb curry , which will fill the house with aromas that will whet the appetite of the whole family and will make you have a great time at the table.

This lamb curry is ideal cooked over low heat. You will die of wanting to dip bread, so I also leave you the recipe for homemade naan bread . You will see how easy it is to do it!

I recommend making the recipe in a cocotte-type iron pan , but it is also ideal to prepare it in an iron tagine : it will favor the mixture of flavors and you already know that the tagine is the ideal utensil for aromatic recipes that require a long chup chup .

Le Creuset bowl glasses and Le Creuset saucepan cocotte

Ingredients

For the naan bread:

• 2 cups of pastry flour (approx. 250gr)
• 2 teaspoons of sugar
• 1 tablespoon dry yeast
• 1 teaspoon salt
• ¼ teaspoon baking powder (Royal-type chemical yeast)
• ½ cup of warm water
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon cumin seeds
• Melted butter for brushing
• 1 garlic clove minced

For the lamb curry:

• 2 tablespoons of oil
• 1kg boneless leg of lamb, cut into cubes
• 2 chopped onions
• 3 large carrots, peeled and chopped
• 500g baby potatoes, cut in half
• 2 garlic cloves minced
• 2 tablespoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon of turmeric
• 1 teaspoon chili powder
• 2 tablespoons of garam masala
• 2 tablespoons tomato sauce
• 1 can (400gr) of crushed tomato
• 500ml of meat broth
• Salt and black pepper to taste
• 1 teaspoon minced fresh mint

Preparation

To make the naan bread:

1. Preheat the oven to 200°C.
2. Sift the dry ingredients into a large bowl and make a hole in the center.
3. In another bowl, mix the warm water, yogurt, olive oil, and cumin seeds.
4. Pour the liquid mixture into the dry ingredient mixture from before and gently stir with a large spatula . Then, use your hands to finish joining the mixture and form a manageable dough (it won't seem like it at first, but little by little you will see how the whole mixture is coming together and homogenizing). Cover the bowl with a damp cotton towel and set aside in a warm place until the dough has doubled in size.
5. Place the dough on a floured surface and divide it into 6 pieces (you can do it with a knife or a bread scraper ). Using a rolling pin , flatten each piece of dough into a teardrop shape (narrower at the top than at the bottom).
6. Place the naans on a preheated Le Creuset baking sheet and bake for 5-8 minutes, until puffed and golden.
7. With the help of a kitchen brush , spread the naan breads with a little melted butter mixed with the crushed garlic.

To make the lamb curry:

1. Heat the oil in a saucepan-type cocotte and brown the lamb on both sides. Remove the meat from the cocotte and reserve.
2. Add the onions, carrots and potatoes to the same pan, and sauté until golden brown. Then add the garlic and spices. Sauté for a minute or two more, adding the tomato sauce, crushed tomatoes, and beef broth.
3. Put the lamb back in the cocotte and cover. Cook over medium heat for 45 minutes, stirring occasionally. After that time, lower the heat to a minimum and remove the lid. Cook over very low heat until the liquid is reduced and until the curry is thick and delicious. Season to taste with salt and pepper and mix in the minced mint.