This is a delicious lamb balti curry recipe with dumplings made fro naan.
The dumplings are easy to make. Just put the naan in a food processor, whiz until until a breadcrumb-like consistency. Then add in the coriander, flour and butter and whiz again. Then just add egg and mix until you have a dough.
Drop the dough, divided into balls, into the curry 30 minutes before the end.
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
Directions
Step 1
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.
Step 2
Next, add the lamb, stock and some seasoning. Bring to the boil, then simmer, uncovered, for 30min.
Step 3
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.
Step 4
Drop dumplings over curry, spacing apart. Cook uncovered in the oven for 30min until dumplings are golden.
Step 5
Garnish with coriander and serve with rice, if you like.
Freeze ahead
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
