Name: Lamb & chickpea curry
Total time: 2 h 20 min
Yield: 1
Ingredients: olive oil; 300 g diced lean lamb shoulder; 1 teaspoon mustard seeds; ½ teaspoon ground turmeric; 1 teaspoon chilli powder; 1 tablespoon Madras curry powder; 5 cm piece of ginger; 4 cloves of garlic; 3 onions; 10 curry leaves; 2 x 400 g tins of chickpeas; 1 organic vegetable stock cube; 1 x 400 g tin of quality plum tomatoes; ½ x 400 g tin of light coconut milk; 200 g baby spinach; 1 bunch of fresh coriander

Lamb & chickpea curry

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Total Time:
2 hours 20 minutes

Easy and delicious homemade curry, better than takeout!

Ingredients:

olive oil
300 g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5 cm piece of ginger
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200 g baby spinach
1 bunch of fresh coriander

Instructions:

In a large pan, heat 1 tablespoon of oil over medium heat. Add lamb, spices, and curry powder. Cook gently for 15 minutes until browned, stirring occasionally. While the lamb cooks, peel and finely slice ginger, garlic, and onions. Add the sliced ingredients and curry leaves to the pan. Cook for another 10 to 15 minutes until softened, stirring occasionally. Add chickpeas with juice, crumble in the stock cube. Pour in tomatoes and 1 tin of hot water. Season with salt and pepper. Bring to a boil, breaking up tomatoes with a spoon. Cover, reduce heat to low, simmer for 1 hour 30 minutes, stirring occasionally. Add coconut milk and spinach, bring to a boil. Adjust seasoning, tear coriander leaves over the top. Serve with brown basmati rice.

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