Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lamb & chickpea curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Lamb & Chickpea Curry is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Lamb & Chickpea Curry is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Take olive oil
- Get 300 g (10 oz) diced lean lamb shoulder
- Take 1 teaspoon mustard seeds
- Get 1/2 teaspoon ground turmeric
- Take 1 teaspoon chilli powder
- Get 1 tablespoon Madras curry powder
- Prepare 5 cm (2 inch) piece of ginger
- Prepare 4 cloves garlic
- Get 3 onions
- Get 10 curry leaves
- Get 2 x 400g (15-oz) tins of chickpeas
- Prepare 1 organic vegetable stock cube
- Get 1 x 400g (14-oz) tin of plum tomatoes
- Prepare 1/2 x 400 g (14-oz) tin or can of light coconut milk
- Get 200 g (8 oz) baby spinach
- Take 1/2-1 bunch fresh coriander/cilantro
From Middle English lamb, from Old English lamb, from Proto-Germanic *lambaz (compare Dutch lam, German Lamm, Swedish lamm, Finnish lammas), from Proto-Indo-European *h₁l̥h₁onbʰos (compare Scottish Gaelic lon ("elk"), Ancient Greek ἔλαφος (élaphos, "red deer")), enlargement of *h₁elh₁én. Транскрипция и произношение слова "lamb" в британском и американском вариантах. Подробный перевод и примеры. Lamb, based on the novel by Bonnie Nadzam, traces the self-discovery of David Lamb in the weeks following the disintegration of his marriage and the death of his father. Hoping to regain some faith in. Browse All Lamb Recipes : Lamb loin Recipes
Steps to make Lamb & Chickpea Curry:
- Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
- Then add the lamb…
- Mustard seeds…
- Ground turmeric…
- And curry powder.
- Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
- Peel and finely slice the ginger.
- Peel and finely slice the garlic.
- Peel and finely slice the onions.
- Add the sliced ingredients….
- And curry leaves to the pan.
- 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.
- 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.
- Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
- Add the spinach, and 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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