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Home Dish Lamb & Chickpea Curry

Lamb & Chickpea Curry

Name: How to cook Lamb & Chickpea Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Jamie Oliver

Lamb & Chickpea Curry

Making a curry from scratch doesn’t need to be complicated. When it comes to curry, the herbs and spices are the stars of the show. As long as you stock up on those and follow these simple instructions, you’ll be cooking up an incredible curry that is far tastier and healthier than a takeaway.

Ingredient

Food ration :

6 servings

Cooking time :

130 mins

300 g (10 oz)

diced lean lamb shoulder

1 teaspoon

mustard seeds

1/2 teaspoon

ground turmeric

1 teaspoon

chilli powder

1 tablespoon

Madras curry powder

5 cm (2 inch)

piece of ginger

4 cloves

garlic

onions

curry leaves

x 400g (15-oz) tins of chickpeas

organic vegetable stock cube

x 400g (14-oz) tin of plum tomatoes

1/2

x 400 g (14-oz) tin or can of light coconut milk

200 g (8 oz)

baby spinach

1/2-1 bunch

fresh coriander/cilantro

Cooking instructions

* Step 1

Heat 1 tablespoon of oil in a large, deep pan over a medium heat.

* Step 2

Then add the lamb...

* Step 3

Mustard seeds...

* Step 4

Ground turmeric...

* Step 5

And curry powder.

* Step 6

Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile...

* Step 7

Peel and finely slice the ginger.

* Step 8

* Step 9

Peel and finely slice the garlic.

* Step 10

* Step 11

Peel and finely slice the onions.

* Step 12

* Step 13

Add the sliced ingredients....

* Step 14

And curry leaves to the pan.

* Step 15

Cook for a further 10 to 15 minutes, or until softened, stirring occasionally.

* Step 16

Tip in the chickpeas (and their juice)...

* Step 17

Then crumble in the stock cube.

* Step 18

Pour in the tomatoes...

* Step 19

And 1 tin's worth of hot water.

* Step 20

Season lightly with sea salt and black pepper...

* Step 21

Then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.

* Step 22

Cover with a lid, reduce the heat to low.

* Step 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.