Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lamb & chickpea curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lamb & Chickpea Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Lamb & Chickpea Curry is something which I have loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can have lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you can achieve that.
The ingredients needed to make Lamb & Chickpea Curry:
- Make ready olive oil
- Get 300 g (10 oz) diced lean lamb shoulder
- Prepare 1 teaspoon mustard seeds
- Take 1/2 teaspoon ground turmeric
- Make ready 1 teaspoon chilli powder
- Prepare 1 tablespoon Madras curry powder
- Get 5 cm (2 inch) piece of ginger
- Take 4 cloves garlic
- Get 3 onions
- Take 10 curry leaves
- Make ready 2 x 400g (15-oz) tins of chickpeas
- Take 1 organic vegetable stock cube
- Prepare 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
- Prepare 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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So that’s going to wrap it up with this exceptional food lamb & chickpea curry recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
