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Before you jump to Lamb & Chickpea Curry recipe, you may want to read this short interesting healthy tips about What Are The Advantages Of Eating Superfoods?.
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Lycopene can be an antioxidant found in tomatoes which can be why they are also considered to be superfoods. Spinach can also be an additional good food since it includes plenty of iron and folate, and that is a B vitamin. Spinach could assist you in the later years because of the lutein in it which will help prevent you from going blind.
It now appears to be a great time to start ingesting some superfoods to have the healthy benefits of all of the minerals, vitamins and other necessary nutrients they contain.
We hope you got insight from reading it, now lets go back to lamb & chickpea curry recipe. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you achieve it.
The ingredients needed to make Lamb & Chickpea Curry:
- Take of olive oil.
- Prepare 300 g (10 oz) of diced lean lamb shoulder.
- Provide 1 teaspoon of mustard seeds.
- Get 1/2 teaspoon of ground turmeric.
- Prepare 1 teaspoon of chilli powder.
- Get 1 tablespoon of Madras curry powder.
- Provide 5 cm (2 inch) of piece of ginger.
- Provide 4 cloves of garlic.
- Use 3 of onions.
- Use 10 of curry leaves.
- Prepare 2 of x 400g (15-oz) tins of chickpeas.
- Prepare 1 of organic vegetable stock cube.
- Use 1 of x 400g (14-oz) tin of plum tomatoes.
- Provide 1/2 of x 400 g (14-oz) tin or can of light coconut milk.
- Prepare 200 g (8 oz) of baby spinach.
- Provide 1/2-1 bunch of fresh coriander/cilantro.
Instructions 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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