Tandoori Lamb Curry

Serves 4

1. Put the lamb, Steenbergs Tandoori seasoning and yoghurt into a bowl and mix, leave to marinate for 2 hrs or ideally overnight.
2. Fry the onion, garlic, cumin, coriander, chilli powder in the veg oil for 2-3 minutes, add the tinned tomatoes and simmer for 15 minutes.
3. Place the pieces of marinated lamb on a baking tray and grill on a high heat until coloured, transfer the lamb to the tomato sauce once cooked.
4. For the bread: Mix the wet ingredients in a bowl and add to the dry ingredients, knead for 10mins until stretchy, add more flour if the dough is too sticky.
5. Form 5 balls from the dough and cover with a damp tea towel, allow to prove in a warm place for 15 minutes.
6. Roll out the dough into circles and sprinkle with nigella seeds, pressing them in a little.
7. Place the Indian rice in a pan, snap in a cinnamon quill and pour in boiling water, boil for 10 minute until cooked.
8. Grill the breads on a high heat until risen and coloured.
9. Garnish the curry with chopped coriander and serve with rice and Nigella seed naan breads