Lamb Bhuna Pot Pie & Garlic Naan Bread Crust

125 mins
Serves 2
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Directions

  1. 1Add all ingredients except spinach to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  2. 2Add all ingredients except spinach to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  3. 3Add all ingredients except spinach to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  4. 4Add spinach 15 minutes before serving.
  5. 5Add spinach 15 minutes before serving.
  6. 6Add spinach 15 minutes before serving.
  7. 7Preheat your oven to 180 degrees 20 minutes before serving.
  8. 8Preheat your oven to 180 degrees 20 minutes before serving.
  9. 9Preheat your oven to 180 degrees 20 minutes before serving.
  10. 10Combine flour, yoghurt, mixed herbs, and garlic granules. Divide into two equal balls.
  11. 11Combine flour, yoghurt, mixed herbs, and garlic granules. Divide into two equal balls.
  12. 12Combine flour, yoghurt, mixed herbs, and garlic granules. Divide into two equal balls.
  13. 13Roll out the dough into a circle slightly larger than your pie dish.
  14. 14Roll out the dough into a circle slightly larger than your pie dish.
  15. 15Roll out the dough into a circle slightly larger than your pie dish.
  16. 16Add the curry to the pie dishes.
  17. 17Add the curry to the pie dishes.
  18. 18Add the curry to the pie dishes.
  19. 19Place each naan on top of the curry in each dish.
  20. 20Place each naan on top of the curry in each dish.
  21. 21Place each naan on top of the curry in each dish.
  22. 22Mix butter with mixed herbs and garlic. Brush this over the naan.
  23. 23Mix butter with mixed herbs and garlic. Brush this over the naan.
  24. 24Mix butter with mixed herbs and garlic. Brush this over the naan.
  25. 25Bake for 18-20 minutes until golden brown.
  26. 26Bake for 18-20 minutes until golden brown.
  27. 27Bake for 18-20 minutes until golden brown.
  28. 28Brush with extra garlic butter and coriander.
  29. 29Brush with extra garlic butter and coriander.
  30. 30Brush with extra garlic butter and coriander.

Ingredients

  • 300 g diced lamb
  • 300 g diced lamb
  • 300 g diced lamb
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 peppers
  • 2 peppers
  • 2 peppers
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 2 teaspoon cumin
  • 2 teaspoon cumin
  • 2 teaspoon cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon ground coriander
  • 2 teaspoon ground coriander
  • 2 teaspoon garam masala
  • 2 teaspoon garam masala
  • 2 teaspoon garam masala
  • 1 teaspoon chilli flakes
  • 1 teaspoon chilli flakes
  • 1 teaspoon chilli flakes
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 1 bit fresh coriander
  • 1 bit fresh coriander
  • 1 bit fresh coriander
  • 1.25 cup self raising flour
  • 1.25 cup self raising flour
  • 1.25 cup self raising flour
  • 0.75 cup Greek yoghurt
  • 0.75 cup Greek yoghurt
  • 0.75 cup Greek yoghurt
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 1 teaspoon salt and pepper
  • 1 teaspoon salt and pepper
  • 1 teaspoon salt and pepper
  • 1 teaspoon butter
  • 1 teaspoon butter
  • 1 teaspoon butter

Equipment

slow cookerovenpie dishesrolling pin