10.   Lamb and Chickpea Curry

Serves: 6

Cook time: 2 hours 20 minutes

Difficulty: Super easy

Ingredients

• Olive oil
• 300g diced lamb
• One teaspoon mustard seeds
• ½ teaspoon ground turmeric
• One teaspoon chili powder
• One tablespoon curry powder
• Five pieces of ginger
• Four cloves of garlic
• 3 onions
• 10 curry leaves
• 400g tin of chickpeas
• One vegetable stock cube
• 400g tin of tomatoes
• 400g tin of coconut milk
• One bunch of fresh coriander

DIRECTIONS

Heat 1 tablespoon of oil in a large pan over a medium heat. Add the spices, lamb and curry powder then cook gently for 15 minutes until lamb is browned all over. During this time, peel and slice the garlic, ginger, and onions. Add all the sliced ingredients and coriander leaves to the pot, then cook for 10 to 15 minutes until softened. Tip in the chickpeas and then crumble in the stock cube. Pour in the tomatoes. Season lightly with sea salt and black pepper and bring to boil. Cover with a lid and reduce the heat to low for 1 hour 30 minutes until the lamb is well cooked and tender, and the sauce has reduced. Finally, add spinach and coconut milk to the pan and stir well to bring it to a boil. Serve with basmati rice.