Steps to Make Super Quick Homemade Lamb & Chickpea Curry

Hello everybody, hope you’re having an incredible 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 will make it a bit tasty. This will be really delicious.

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

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

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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.

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