Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lamb & chickpea curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lamb & Chickpea Curry is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. 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 particular recipe, we must 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:
- Get olive oil
- Get 300 g (10 oz) diced lean lamb shoulder
- Take 1 teaspoon mustard seeds
- Make ready 1/2 teaspoon ground turmeric
- Get 1 teaspoon chilli powder
- Get 1 tablespoon Madras curry powder
- Take 5 cm (2 inch) piece of ginger
- Get 4 cloves garlic
- Get 3 onions
- Make ready 10 curry leaves
- Prepare 2 x 400g (15-oz) tins of chickpeas
- Make ready 1 organic vegetable stock cube
- Make ready 1 x 400g (14-oz) tin of plum tomatoes
- Get 1/2 x 400 g (14-oz) tin or can of light coconut milk
- Make ready 200 g (8 oz) baby spinach
- Get 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.
- Peel and finely slice the garlic.
- Peel and finely slice the onions.
- 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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