1. Toss lamb in flour; shake away excess. 2. Heat oil in large frying pan; cook lamb, in batches, until browned all over. 3. Cook onion and garlic in same pan, stirring, until onion softens. 4. Add paste; cook, stirring, until fragrant. 5. Return lamb to pan with the water, undrained tomatoes, sugar and stock; bring to a boil. 6. Reduce heat; simmer, covered, 1 1/2 hours. 7. Preheat oven to hot. 8. Add cauliflower and pumpkin to curry; bring to a boil. 9. Reduce heat; simmer, covered, 15 minutes. 10. Stir in lentils; simmer covered, about 10 minutes or until lentils are tender. 11. Remove from heat, stir in coriander. 12. Meanwhile, wrap naan bread in foil; heat in hot oven, 10 minutes. 13. Serve naan with lamb. ---------------------------------------------------------------------------
Nutrition
Ingredients
