How to Prepare Speedy Lamb & Chickpea Curry

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lamb & chickpea curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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

To begin with this recipe, we must prepare a few components. 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. Take olive oil
2. Get diced lean lamb shoulder
3. Prepare mustard seeds
4. Get ground turmeric
5. Take chilli powder
6. Get Madras curry powder
7. Get piece of ginger
8. Take garlic
9. Make ready onions
10. Get curry leaves
11. Get x 400g (15-oz) tins of chickpeas
12. Make ready organic vegetable stock cube
13. Prepare x 400g (14-oz) tin of plum tomatoes
14. Make ready x 400 g (14-oz) tin or can of light coconut milk
15. Get baby spinach
16. Take 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. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!