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Lamb and chickpea curry
Lamb and chickpea curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create a aromatic Indian lamb and chickpea curry that will delight your taste buds and fill your home with warmth.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, thinly sliced
  • 500g lamb leg steak, cut into 3cm pieces
  • 150g curry paste
  • 400g can Brand diced tomatoes
  • 125ml coconut cream
  • 2.50 gm caster sugar
  • 75g baby spinach
  • Steamed basmati rice, to serve
  • Pappadums, to serve
  • Natural yoghurt, to serve
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion until golden, about 5 minutes. Add the lamb and cook until lightly browned, about 2-3 minutes.
  • Sauté the curry paste with the lamb until coated and fragrant. Add tomato, 1/2 cup (125ml) water, coconut cream, chickpeas, and sugar. Let it come to a boil, then simmer on low for 15 minutes. Gently fold in spinach until wilted.
  • Scoop the flavorful curry into individual serving bowls and enjoy with rice, pappadums, a dollop of yogurt, and garnish with fresh coriander leaves.

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