Name: Lamb and Chickpea curry recipe by Jamie Oliver at BetterButter
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 6
Ingredients: Olive oil; 300 gm diced lean lamb shoulder; 1 teaspoon mustard seeds; ½ teaspoon ground turmeric; 1 Teaspoon Chilli Powder; 1 tablespoon Madras curry powder; 5 cm piece of ginger; 4 cloves of garlic; 3 Onions; 10 curry leaves; 2 x 400 gm tins of chickpeas; 1 organic vegetable stock cube; 1 x 400 gm tin of plum tomatoes; ½ x 400 gm tin of light coconut milk; 200 gm baby spinach; 1 bunch of fresh coriander

ABOUT Lamb and Chickpea curry RECIPE

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.

Ingredients Serving: 6

Olive oil
300 gm diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 Teaspoon Chilli Powder
1 tablespoon Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 Onions
10 curry leaves
2 x 400 gm tins of chickpeas
1 organic vegetable stock cube
1 x 400 gm tin of plum tomatoes
½ x 400 gm tin of light coconut milk
200 gm baby spinach
1 bunch of fresh coriander

Instructions

Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder.
Cook gently for 15 minutes, or until browned all over, stirring occasionally.
Meanwhile, peel and finely slice the ginger, garlic and onions.
Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced.
Note to occasionally stir and scrape any bits from the bottom of the pan.
Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

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