How to Prepare Homemade Lamb & Chickpea Curry

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lamb & chickpea curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lamb & Chickpea Curry is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Lamb & Chickpea Curry is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Prepare olive oil
2. Make ready diced lean lamb shoulder
3. Take mustard seeds
4. Take ground turmeric
5. Prepare chilli powder
6. Prepare Madras curry powder
7. Make ready piece of ginger
8. Make ready garlic
9. Get onions
10. Make ready curry leaves
11. Get x 400g (15-oz) tins of chickpeas
12. Get organic vegetable stock cube
13. Make ready x 400g (14-oz) tin of plum tomatoes
14. Take x 400 g (14-oz) tin or can of light coconut milk
15. Take baby spinach
16. Prepare 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 sure that you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!