Lamb Curry With Dumplings

For the curry

2 tbsp. oil

large onions, finely sliced

5cm (2in) piece fresh root ginger, grated

6 tbsp. balti curry paste

4 tbsp. tomato puree

950g (2lb 2oz) lamb neck fillet, cut into 2.5cm (1in) chunks

500 ml (17 fl 0z) beef or lamb stock

For the dumplings

125 g (4oz) garlic and coriander naan

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


  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.
  2. Next, add the lamb, stock and some seasoning. Bring to the boil, then simmer, uncovered, for 30min.
  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.
  4. Drop dumplings over curry, spacing apart. Cook uncovered in the oven for 30min until  dumplings are golden.
  5. Garnish with coriander and serve with rice, if you like.
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