Cari d’agneau

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add lamb, curry powder and Cumin-Turmeric Spice Blend. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

To lamb mixture, add tomato sauce, coconut milk and 3/4 cup water (dbl for 4 ppl). Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, 6-8 min.

Add naan to another baking sheet. Brush naan with 1 tsp oil. Season with salt and pepper. Bake naan, in the top of oven until golden brown, 3-4 min. While the naan toasts, roughly chop the cilantro.

Add the chutney, half the cilantro and 1 tbsp water (dbl for 4ppl) to a small bowl. Stir to combine.