Simple Naan-Topped Lamb Rogan Josh Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Peel and finely slice the brown onions

Step 2

Heat a dry, wide-based pan (preferably non-stick) over a medium-high heat

Step 3

Boil a kettle

Step 4

Once hot, add the sliced onion and lamb mince with a pinch of salt

Step 5

Cook for 5-7 min or until the onion is starting to soften and the mince has browned

Step 6

Meanwhile, chop the tomatoes into wedges

Step 7

Peel and finely chop (or grate) the garlic

Step 8

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 9

Dissolve the Knorr chicken stock cube[s], tomato paste and mango chutney in 400ml [800ml] boiled water – this is your stock

Step 10

Once the mince and onions have browned, add the garam masala, cayenne pepper (can't handle the heat? Go easy!), chopped garlic and ginger and cook for 1-2 min or until fragrant

Step 11

Once fragrant, add the tomato wedges and stock and give everything a good mix up - this is your lamb rogan josh

Step 12

Transfer the lamb rogan josh to an oven-proof dish

Step 13

Put the dish in the oven and cook for an initial 10-15 min or until the stock is starting to thicken and the tomatoes have softened

Step 14

While the oven works its magic, roughly tear the naan bread

Step 15

Pick the coriander leaves from their stalks

Step 16

Once the tomatoes have softened, top the lamb rogan josh with the naan bread pieces

Step 17

Drizzle with vegetable oil and sprinkle with the nigella seeds

Step 18

Return the dish to the oven for a final 10-15 min or until the naan is crisp and golden - this is your naan-topped lamb rogan josh pie

Step 19

Leave to stand for 5 min before serving

Step 20

Garnish with the coriander leaves