Place the minced lamb, frozen peas, diced potatoes, onion and chopped tomatoes into your slow cooker.
Blend the Gordon Rhodes’ No Hurry Chicken Curry Gourmet Sauce Mix with 200ml of water. Pour it into the slow cooker and stir everything together thoroughly.
Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM, or until the lamb is completely cooked and the potatoes are tender. Keep the slow cooker covered during cooking. Cooking times may vary between models.
Once cooked, spoon the lamb keema mixture into six individual ovenproof pie dishes.
Make the naan bread crust
Pour 100ml of warm water into a bowl. Sprinkle over the dried yeast and 1 teaspoon of the sugar. Leave for 10–15 minutes, or until the mixture becomes frothy.
Place the flour, remaining sugar, salt and baking powder in a larger bowl. Mix together and make a well in the centre.
Pour the melted butter, yoghurt and yeast mixture into the well. Stir, then bring the mixture together with your hands.
Knead the dough until it reaches a smooth, workable consistency.
Transfer the dough to a large buttered bowl. Cover and leave in a warm place for approximately 1 hour, or until it has doubled in size.
Divide the dough into six balls and place them on a baking tray dusted with flour. Cover with a damp tea towel.
Roll each ball into a round disc and place it over one of the filled pie dishes.
Bake at 200°C until the naan crust is golden and fully cooked and the filling is piping hot throughout.
Top Tip – Gordon Recommends – serving the pies straight from the oven with seasonal vegetables, or simply hand everyone a spoon and let the naan-topped adventure begin.
