Ingredients :
- olive oil
- 300 g (10 oz) diced lean lamb shoulder
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 tablespoon Madras curry powder
- 5 cm (2 inch) piece of ginger
- 4 cloves garlic
- 3 onions
- 10 curry leaves
- 2 x 400g (15-oz) tins of chickpeas
- 1 organic vegetable stock cube
- 1 x 400g (14-oz) tin of plum tomatoes
- 1/2 x 400 g (14-oz) tin or can of light coconut milk
- 200 g (8 oz) baby spinach
- 1/2-1 bunch fresh coriander/cilantro
Method :
- 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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