Spray the bottom of a heavy based saucepan/casserole dish 10 times with the cooking oil. Turn the heat on high and when the spray oil begins to bubble turn down the heat.

Add the diced onion and cumin seeds. Keep stirring the onions to prevent any sticking.

When the onions have become soft, about 4 - 5 minutes, add the cubed lamb

Brown the cubed lamb and once browned, about 6 - 8 minutes, cover with fresh boiling water.

Put the lid on and allow to cook for 30 minutes, on a low heat, stirring every now and then.

After 30 minutes add the salt, ginger and garlic paste, tomato puree, red chilli powder, turmeric and curry powder. Stir well together for a couple of minutes

Add the tinned tomatoes and chopped tomatoes, cook for 15 minutes again stirring every now and then.

Add the ground nuts then carefully stir in the 100ml no fat yogurt and add the 4 tbsp. grated coconut cream, Stir and cook uncovered for 15 minutes.

Check to see if lamb is tender enough. If it is, turn off the heat and put the lid back on to keep it warm until serving. Now make the Naan breads.

In a medium sized bowl combine the white bread flour and plain flour together.

Add the salt, the dried yeast and then the no fat yogurt / water mixture.

Combine in the bowl to a dough consistency.

Then re-shape into a dough ball, coat in a light dusting of plain flour, place in a clean bowl and cover with clingfilm to rest for one hour.

Flour a work surface. Roll the sticky dough out into a sausage shape and cut into 6 equal amounts. Roll these into balls.

Roll one ball out using a rolling pin into a naan shape. Shake the flour off and put it into the pan. Cook one side until brown blisters appear underside then turn and cook the other side. Lay aside and cover to keep warm.

Repeat the process with the other 5 balls.

Re-heat the rogan josh if required and serve with the coriander scattered over.