Simon Rimmer served up a tasty lamb naan sandwich with home made naan bread on Sunday Brunch.

The ingredients are: lamb – 2kg butterfly lamb shoulder, most of the outer fat removed, 1 tbs chilli flakes, 100g bhuna curry paste, 100ml red wine vinegar, 250ml red wine, 3 finely sliced onions and 6 finely sliced garlic cloves.

For the Naan: 7g dried fast action yeast, 5g sugar, 150ml warm water, 300g bread flour, 75g yoghurt, 10g melted butter, extra butter to brush and chopped coriander to garnish.

For the naan bread fillings: chopped tomatoes, yoghurt, chopped mango, sliced cooked new potatoes and cream cheese.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.