In this recipe we’re celebrating the melting-pot of flavours that make Indian cuisine so delicious. We’ve given this recipe a fresh twist, serving our spiced lamb strips on a soft, warm naan, making them a great thing to eat with your hands. Pair with a cold beer, kick back and you’ll be transported to the palm-fringed beaches of India.
Rogan Josh Paste
Baby Plum Tomatoes
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Pop the lamb in a bowl with the rogan josh paste and a spoonful of yoghurt. Mix well and set aside. IMPORTANT: Wash your hands after handling raw meat. Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the pepper onto a roasting tray with a drizzle of oil and a pinch of salt and pepper. Roast until soft and slightly charred, 15-20 mins. Halve, peel and finely slice the red onion. Halve the tomatoes. Pull the mint leaves off their stalks and roughly chop (discard the stalks).
Mix the remaining yogurt with half the mint and add a pinch of salt and pepper to taste.Tip:if you have any washing up do this now.
Heat a drizzle of oil in a frying pan over high heat. Add the tomatoes and onion, cook until soft and jammy, 5-6 mins. Add a pinch of sugar if you have any. Once the onion and tomatoes have softened, add the lamb and cook until golden all over, 3-4 mins. Remove from the heat. Pop the naans on a baking tray in the oven for 3-4 mins to warm through.
Divide the naans between plates then top with the lamb mixture. Top this with the roasted pepper, followed by a drizzle of the minty yogurt sauce and a sprinkle of the remaining mint. Serve with chips alongside. Enjoy!