Curry night! Lamb curry with aloo gobi and paleo naan bread

We bloody love curry. Seriously, love, curry. We’d treat ourselves to one from the fabulous Malabar in Dundee every now and then, once a month or so maybe. A little more expensive than others locally but totally worth it. Usually I’d choose lamb or king prawns, two of my favourite main features. We have these less now, obviously because of our paleo tendencies, but also because we live further away and it’s a 40 minute round trip to pick one up. Nightmare!

The fella usually has to endure the guys at work ordering all manner of nasty looking takeaways when he’s on late shifts on a Friday night. And while we all know that the cheap nasties aren’t good for us, we can all be tempted to join the crew. So, I try to have some curry leftovers in the freezer for him to take so that he doesn’t feel like nobody’s friend!

This is our fave curry, an adaptation from Well Fed Paleo’s Rogan Josh. The thing we miss most is naan bread, something to mop up the tasty sauce with. I can live without the rice, or I could substitute naan for just rice, but we need a mopper for sure! I recently found a recipe for paleo naan at Swiss Paleo. Most of the paleo breads I’ve tried so far have been less than brilliant, but this, I could eat with any meal. Really tasty. Try this feast out for yourself… Lamb curry with aloo gobi and paleo naan bread.

Ingredients (makes 4 portions):

For the curry…

1lb diced lamb

2 x white onions roughly copped

1/4 tspn ground ginger

1 tbsp paprika

1 tspn chilli powder

1 tspn ground cinnamon

2 tspn ground cumin

2 tspn ground coriander

1 tspn salt

1 tspn cayenne pepper

500ml carton of passata

2 cardamom pods

3 cloves

1 clove garlic crushed

Tbsp coconut oil

Chicken stock (3 ice cubes)

1/2 cup coconut milk (approximately)

Fresh lime juice

Fresh coriander chopped

How to:

First you need to marinate the lamb, for as long as possible, but a couple of hours will do. Combine all of the spices in a bowl (above passata!) then add the lamb to it and sir thoroughly until you’re happy the lamb is fully covered. Cover and leave in the fridge for up to a day.


When you’re ready to cook the curry heat a large pan on a medium heat with the coconut oil, and throw in the chopped onions and crushed garlic, along with the lamb (you can take this out of the fridge an hour or two before cooking to let it come up to room temperature, if you’re able to).

Once the lamb has browned and the onions are softening add in the carton of passata and the chicken stock, along with the cardamom pods and cloves. Mix it all through and leave for a few minutes.

Next add in the coconut milk. How much you’ll use depends on your tastes and how spicy the curry is. The coconut milk will cool it down. I tend to add a half a cup or so at a time, and leave it to cook for 20 minutes, before tasting and adding some more if you want to.

It should cook for at least an hour in total, possibly two, if you want the lamb really tender.

At the end of the cooking add a handful of chopped coriander and the juice of half a lime. I tend to add even more coriander to the dish after it’s been served, as I like it so much!


For the aloo gobi… (I made it with broccoli as I was out of cauliflower – don’t do it, it wasn’t good)


Tbsp ghee

1 onion diced

1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

1 small green chilli finely chopped

1 large cauliflower – chopped in to small-ish florets

1 sweet potato, diced and roasted before embarking on curry night

fresh ginger, peeled and grated

fresh garlic, chopped

1 teaspoon cumin seed

2 teaspoons turmeric

1 teaspoon salt

2 teaspoons garam masala

How to:

Melt the butter in a pan over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through.

Add the onions, garlic and ginger and sauté until the onions soften. Add the garam masala and turmeric and stir well for another minute or so.

Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.

Add salt and a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking on a low heat until the sweet potatoes are tender.

Add coriander before serving. Yay for more coriander!

For the naan… check out Swiss Paleo.


And eat it! Eat it now!!!


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