Recipe of Gordon Ramsay Lamb & Chickpea Curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, lamb & chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lamb & Chickpea Curry is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Lamb & Chickpea Curry is something that I have loved my whole life.

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

The ingredients needed to make Lamb & Chickpea Curry:

1. Take olive oil
2. Get diced lean lamb shoulder
3. Prepare mustard seeds
4. Take ground turmeric
5. Prepare chilli powder
6. Take Madras curry powder
7. Prepare piece of ginger
8. Make ready garlic
9. Take onions
10. Get curry leaves
11. Take x 400g (15-oz) tins of chickpeas
12. Get organic vegetable stock cube
13. Take x 400g (14-oz) tin of plum tomatoes
14. Take x 400 g (14-oz) tin or can of light coconut milk
15. Make ready baby spinach
16. Take 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 is going to wrap it up with this special food lamb & chickpea curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!