Recipe of Ultimate Lamb & Chickpea Curry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 tasty. This is gonna smell and look delicious.

Lamb & Chickpea Curry is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Lamb & Chickpea Curry is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. 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:

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

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.

So that’s going to wrap it up for this exceptional food lamb & chickpea curry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!