LIVE: Cook Expert Demo with Naya and Aleena - Traditional Lamb Curry

Join Naya & Aleena Patel live from Magimix HQ as they teach us how to make a traditional lamb curry, inspired by their grandma. They will share their tips, tricks and family secrets to the best lamb curry. This rich, dark, Indian dish pairs perfectly with soft naan or steamed fluffy rice.
If you are a garlic lover, then you will love the garlic and coriander butter which melts over the naan, adding another depth of flavour to this meal.
This will fill your kitchen with the most wonderful smell and has never been so easy with Cook Expert. This is perfect for a dinner party or a Friday night curry.
Not to worry if you're yet to buy a Cook Expert, come along, ask questions and see this multifunctional marvel work its magic. Let us know what you'd like us to demo next...
We hope to see you there.
If you'd like to cookalong, please prepare the following ingredients:
Lamb Curry:
2 large onions, peeled and halved
100ml rapeseed/vegetable oil
½ cinnamon stick
4 cardamom pods
4 cloves
5cm fresh ginger
2 green chillies (adjust to taste)
1 tsp turmeric
1½ tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 chilli powder (optional)
200ml chopped tomatoes
2 tsp tomato puree
800g leg of lamb (cut into 4cm cubes)
100ml water
10g fresh coriander
Naan Bread:
7g dried yeast
100ml warm water
1 tbsp sugar
300g self-raising flour
1 tsp baking powder
1 tsp salt
25g soft butter/oil
150ml Greek yoghurt
1 tbsp nigella seeds (optional)
Garlic Butter:
3 cloves of garlic
3 tbsp butter
1/2 tsp salt
15 - 25g roughly chopped coriander
Curry Method:
1. Put the oil into the metal bowl and run STIR-FRY 03:00/AUTO/160°C.
2. Then add the cinnamon stick, cardamon pods and cloves and run STIR-FRY 02:00/AUTO/160°C.
3. Remove the cinnamon, cardamon and cloves.
4. Add the onions into the infused oil. Run EXPERT 00:15/speed 13/0°C.
5. Now run SIMMERING 45:00/speed 2A/120°C.
6. Add the garlic, ginger, chillies, turmeric, cumin, coriander, salt, chilli powder, tomato puree. Chopped tomatoes and water. Run CREAMED SOUP 05:00/AUTO/110°C.
7. Add the lamb chunks and run STIR-FRY 05:00/ AUTO/160°C.
8. Run SIMMERING 02:00/Speed 0/95°C.
9. Top with fresh coriander and serve alongside naan or rice.
Naan Method:
1. Add all the ingredients to the metal bowl and run BREAD/BRIOCHE for the full 2 minutes.
2. To allow the dough to prove, run EXPERT 15/0/30°C.
3. While the dough is proving mix all the ingredients for the garlic butter together. You can do this using the small bowl of the food processor.
4. After 15 minutes split the dough into 4-6 pieces depending on how big you’d like your naans to be.
5. Roll a ball of dough out to 1-2mm thickness. Place into a dry hot pan and cook on each side for 1-2 minutes. Brush some garlic butter over both sides to give a glossy finish.
6. Layer on the garlic butter and serve alongside a spicy curry.