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Before you jump to Lamb & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is actually good advice. Occasionally, though, the last thing you need is to have to cook a meal from scratch. Sometimes you just want to go to the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be plagued by shame about slipping on your diet. This is because most popular fast food restaurants around are trying to “healthy up” their menus. Here is how one can find appropriate food choices at the drive through.
Choose a drive through for a restaurant that is known for catering to people with healthier palates. Arby’s by way of example, isn’t going to offer burgers. Instead, a person’s options include roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has served hamburgers for decades, in addition they have quite a few other healthy options like salads, baked potatoes and chili. Most fast food dining places do not stoop to the poor lows seen at McDonalds.
Logic says that one the simplest way to stay balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make beneficial choices, there is no reason you can’t visit your drive through once in a while. Sometimes what you need is to let another person create your dinner. If you ultimately choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to lamb & chickpea curry recipe. You can have lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you achieve that.
The ingredients needed to prepare Lamb & Chickpea Curry:
- Provide olive oil
- Use 300 g (10 oz) diced lean lamb shoulder
- Get 1 teaspoon mustard seeds
- Get 1/2 teaspoon ground turmeric
- Use 1 teaspoon chilli powder
- Use 1 tablespoon Madras curry powder
- Prepare 5 cm (2 inch) piece of ginger
- Prepare 4 cloves garlic
- Take 3 onions
- Get 10 curry leaves
- Get 2 x 400g (15-oz) tins of chickpeas
- Get 1 organic vegetable stock cube
- You need 1 x 400g (14-oz) tin of plum tomatoes
- Get 1/2 x 400 g (14-oz) tin or can of light coconut milk
- Use 200 g (8 oz) baby spinach
- You need 1/2-1 bunch 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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