Lamb Curry with Naan Bread

This fragrant and aromatic curry is packed full of flavour and has just enough heat that the whole family can enjoy it. Simmer it on the stovetop in your Le Creuset casserole and then take it straight to the table – accompanied by homemade naan bread (easier to make than you’d think) – for a mouthwatering meal.


Serves 4

Preparation Time

Cook time

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Cook's NoteFor extra flavour, add garlic and chilli to the naan bread dough.
Entertainer's TipThe Le Creuset Buffet can be taken straight from the stove top to the table to enjoy buffet style dining.
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For the naan bread:

  • 1 tbsp dry yeast
  • 2 tsp sugar
  • 2 cups cake flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • ½ cup warm water
  • 3 tbsp plain yoghurt
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • melted butter to brush
  • 1 garlic clove, crushed

For the curry:

  • 2 tbsp oil
  • 1 kg boneless leg of lamb, cubed
  • 2 onions, roughly chopped
  • 3 large carrots, peeled and roughly chopped
  • 500g baby potatoes, halved
  • 2 garlic cloves, crushed
  • 2 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tbsp garam masala
  • 2 tbsp tomato paste
  • 1 tin (400g) chopped tomatoes
  • 500ml beef or lamb stock
  • salt and black pepper to taste
  • 1 tsp chopped fresh mint


To make the naan bread:

Preheat the oven to 200?C.

Sift the dry ingredients together in a large mixing bowl and make a well in the centre.

In a separate bowl, mix the warm water, yogurt, olive oil and cumin seeds.

Pour the liquid mixture into the flour mixture and gently stir together. Use your hands to bring the mixture together to form a workable dough (at first it will be a very soft dough, but with a little mixing it will come together). Cover the mixture with a damp tea towel and set aside in a warm place to prove until the dough has doubled in size.

Place the dough on a floured surface and divide into 6 pieces. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom.

Place the naans on a hot Le Creuset Baking Tray and bake for 5–8 minutes until puffed and golden brown. Brush with a little melted butter mixed with the crushed garlic.

To make the curry:

Heat the cooking oil in a Le Creuset Buffet Casserole, and brown the cubed lamb until golden. Remove the meat from the casserole.

Add the onions, carrots and potatoes to the same casserole, sauté until golden brown and then add the garlic and spices. Sauté for a further minute or two, and then add the tomato paste, tinned tomatoes and stock.

Return the lamb to the buffet casserole and cover with the lid. Cook over medium heat for 45 minutes, stirring occasionally, then turn the heat right down, remove the lid and simmer very gently to reduce the liquid until the curry is thick and delicious. Season to taste and stir in the chopped mint.

Serve in the Le Creuset Buffet Casserole accompanied by the naan bread.