This is how Lamb & Chickpea Curry can help you in weight reduction
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Before you jump to Lamb & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already know that you should have a strong and healthy heart. Consider this: if your heart isn’t fit then the rest of you won’t be healthy. You already know that if you want your heart to be healthy, you need to follow a good and healthy lifestyle and get regular exercise. But did you know that there are several foods that have been discovered to help you improve the health of your heart? In this article, you will discover which foods are great for your heart.
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We hope you got insight from reading it, now let’s go back to lamb & chickpea curry recipe. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you do that.
The ingredients needed to make Lamb & Chickpea Curry:
- Get olive oil
- You need 300 g (10 oz) diced lean lamb shoulder
- Get 1 teaspoon mustard seeds
- You need 1/2 teaspoon ground turmeric
- Use 1 teaspoon chilli powder
- You need 1 tablespoon Madras curry powder
- Use 5 cm (2 inch) piece of ginger
- Get 4 cloves garlic
- Use 3 onions
- Use 10 curry leaves
- Get 2 x 400g (15-oz) tins of chickpeas
- You need 1 organic vegetable stock cube
- Prepare 1 x 400g (14-oz) tin of plum tomatoes
- Prepare 1/2 x 400 g (14-oz) tin or can of light coconut milk
- Prepare 200 g (8 oz) baby spinach
- Use 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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