Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, lamb & chickpea curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lamb & Chickpea Curry is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Lamb & Chickpea Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you cook it.
The ingredients needed to make Lamb & Chickpea Curry:
- Get olive oil
- Get 300 g (10 oz) diced lean lamb shoulder
- Prepare 1 teaspoon mustard seeds
- Get 1/2 teaspoon ground turmeric
- Take 1 teaspoon chilli powder
- Get 1 tablespoon Madras curry powder
- Take 5 cm (2 inch) piece of ginger
- Make ready 4 cloves garlic
- Take 3 onions
- Take 10 curry leaves
- Get 2 x 400g (15-oz) tins of chickpeas
- Make ready 1 organic vegetable stock cube
- Take 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
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.
So that’s going to wrap it up with this special food lamb & chickpea curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
