How to Make Favorite Lamb & Chickpea Curry

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lamb & chickpea curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Lamb & Chickpea Curry is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Lamb & Chickpea Curry is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Lamb & Chickpea Curry:

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

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Steps 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.

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