Easiest Way to Make Any-night-of-the-week Lamb & Chickpea Curry

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb & chickpea curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Lamb & Chickpea Curry is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Lamb & Chickpea Curry is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Lamb & Chickpea Curry:

1. Prepare olive oil
2. Prepare 300 g (10 oz) diced lean lamb shoulder
3. Get 1 teaspoon mustard seeds
4. Make ready 1/2 teaspoon ground turmeric
5. Take 1 teaspoon chilli powder
6. Get 1 tablespoon Madras curry powder
7. Make ready 5 cm (2 inch) piece of ginger
8. Prepare 4 cloves garlic
9. Get 3 onions
10. Get 10 curry leaves
11. Take 2 x 400g (15-oz) tins of chickpeas
12. Get 1 organic vegetable stock cube
13. Make ready 1 x 400g (14-oz) tin of plum tomatoes
14. Get 1/2 x 400 g (14-oz) tin or can of light coconut milk
15. Get 200 g (8 oz) baby spinach
16. Get 1/2-1 bunch fresh coriander/cilantro

Instructions to make Lamb & Chickpea Curry:

1. Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
2. Then add the lamb…
3. Mustard seeds…
4. Ground turmeric…
5. And curry powder.
6. Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
7. Peel and finely slice the ginger.
9. Peel and finely slice the garlic.
11. Peel and finely slice the onions.
13. Add the sliced ingredients….
14. And curry leaves to the pan.
15. Cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
16. Tip in the chickpeas (and their juice)…
17. Then crumble in the stock cube.
18. Pour in the tomatoes…
19. And 1 tin's worth of hot water.
20. Season lightly with sea salt and black pepper…
21. Then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
22. Cover with a lid, reduce the heat to low.
23. 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.
24. Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
25. Add the spinach, and stir well.
26. Then bring just back to the boil.
27. Have a taste and season to perfection, then tear the coriander leaves over the top.
28. Delicious served with brown basmati rice.

So that is going to wrap this up with this special food lamb & chickpea curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!