2 hrs 20 mins
Super easy
serves 6
About the recipe
This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
Ingredients
olive oil
300g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400g tins of chickpeas
1 organic vegetable stock cube
1 x 400g tin of plum tomatoes
½ x 400g tin of light coconut milk
200g baby spinach
1 bunch of fresh coriander
Top Tip
Bulking out your curries or stews with pulses and beans is a great way to make your meals go further and save money. Double bonus!
Method
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then 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, and 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.
- Add the coconut milk and spinach to the pan, 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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