Lamb Bhuna Pot Pie & Garlic Naan Bread Crust
Directions
- 1Add all ingredients except spinach to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- 2Add spinach 15 minutes before serving.
- 3Preheat your oven to 180 degrees 20 minutes before serving.
- 4Combine flour, yoghurt, mixed herbs, and garlic granules. Divide into two equal balls.
- 5Roll out the dough into a circle slightly larger than your pie dish.
- 6Add the curry to the pie dishes.
- 7Place each naan on top of the curry in each dish.
- 8Mix butter with mixed herbs and garlic. Brush this over the naan.
- 9Bake for 18-20 minutes until golden brown.
- 10Brush with extra garlic butter and coriander.
Ingredients
- 300 g diced lamb
- 1 onion
- 2 peppers
- 1 teaspoon garlic granules
- 2 teaspoon cumin
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 teaspoon chilli flakes
- 400 g chopped tomatoes
- 2 tablespoons tikka masala paste
- 2 handfuls spinach
- 1 bit fresh coriander
- 1.25 cup self raising flour
- 0.75 cup Greek yoghurt
- 1 teaspoon garlic granules
- 1 teaspoon mixed herbs
- 1 teaspoon salt and pepper
- 1 teaspoon butter
Equipment
slow cookerovenpie dishesrolling pin
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