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Lamb curry with chickpea dumplings
Lamb curry with chickpea dumplings
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Prep Time:
40 minutes
Cook Time:
115 minutes
Total Time:
155 minutes
Delightful lamb curry with dumplings, served with rice or quinoa and seasonal vegetables.
Ingredients:
  • 1.3kg boned lamb shoulder, cut into 4cm pieces
  • 84.00 gm korma curry paste
  • 20.00 ml finely grated fresh ginger
  • 25g (1/4 cup) flaked almonds
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 brown onions, cut into thin wedges
  • 400g can diced tomatoes
  • 500ml (2 cups) chicken style liquid stock
  • Fresh mint leaves, to serve
  • Sliced fresh green chillies, to serve (optional)
  • Thick yoghurt, to serve
  • 156g (1 cup) besan flour
  • 2.00 gm baking powder
  • 40.00 ml chopped fresh mint
  • Pinch of salt
  • 1 small red onion, coarsely grated
  • 40.00 ml Greek yoghurt
  • 100ml-125ml water
Instructions:
  • In a large bowl, mix the lamb, curry paste, and ginger thoroughly to coat. Heat a large, heavy-based pan over medium heat. Add almonds and cook, stirring often, until golden brown, about 3-4 minutes. Transfer to a bowl and set aside.
  • Heat half of the oil in a pan. Sauté the onion until golden over medium heat. Add the lamb and cook, stirring frequently, for 5-10 minutes until lightly browned.
  • Combine the tomatoes and stock in a pot and bring to a boil. Lower the heat to medium-low and simmer uncovered for 1 hour and 30 minutes, until the liquid reduces and the lamb is tender.
  • For the dumplings, mix flour, baking powder, mint, and salt in a bowl, creating a well in the center. Pour onion, yogurt, and just enough water to make a soft dough (ensure it's not too wet). Spoon batter into the simmering curry and cover. Cook for 5-10 minutes until the dumplings are fluffy and fully cooked.
  • Garnish with almonds, mint, and chili, then add dollops of yogurt on top.

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