Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lamb & chickpea curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Lamb & Chickpea Curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Lamb & Chickpea Curry is something which I’ve loved my whole life.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Lamb & Chickpea Curry:
- Make ready olive oil
- Take 300 g (10 oz) diced lean lamb shoulder
- Make ready 1 teaspoon mustard seeds
- Take 1/2 teaspoon ground turmeric
- Prepare 1 teaspoon chilli powder
- Get 1 tablespoon Madras curry powder
- Prepare 5 cm (2 inch) piece of ginger
- Get 4 cloves garlic
- Prepare 3 onions
- Take 10 curry leaves
- Make ready 2 x 400g (15-oz) tins of chickpeas
- Take 1 organic vegetable stock cube
- Get 1 x 400g (14-oz) tin of plum tomatoes
- Make ready 1/2 x 400 g (14-oz) tin or can of light coconut milk
- Take 200 g (8 oz) baby spinach
- Take 1/2-1 bunch fresh coriander/cilantro
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Instructions to make Lamb & Chickpea Curry:
- Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
- Then add the lamb…
- Mustard seeds…
- Ground turmeric…
- And curry powder.
- Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
- Peel and finely slice the ginger.1. Peel and finely slice the garlic.1. Peel and finely slice the onions.1. Add the sliced ingredients….
- And curry leaves to the pan.
- Cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice)…
- Then crumble in the stock cube.
- Pour in the tomatoes…
- And 1 tin's worth of hot water.
- Season lightly with sea salt and black pepper…
- Then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low.
- Simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
- Add the spinach, and stir well.
- Then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top.
- Delicious served with brown basmati rice.
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