Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, lamb & chickpea curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Lamb & Chickpea Curry is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Lamb & Chickpea Curry is something that I have loved my entire life.

Create A New Family Feast Fast! Lamb definition is - a young sheep; especially : one that is less than one year old or without permanent teeth. Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste.

To begin with this recipe, we have to prepare a few components. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Lamb & Chickpea Curry:

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

Generally, "hogget" and "sheep meat" are not used by consumers outside New Zealand and Australia, only the. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat—cut from the shoulder or the leg—is equally delicious. Or, for a less gamey flavor. Lamb recipes range from extremely elegant to completely comforting.

Instructions to make Lamb & Chickpea Curry:

1. Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
2. Then add the lamb…
3. Mustard seeds…
4. Ground turmeric…
5. And curry powder.
6. Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
7. Peel and finely slice the ginger.
9. Peel and finely slice the garlic.
11. Peel and finely slice the onions.
13. Add the sliced ingredients….
14. And curry leaves to the pan.
15. Cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
16. Tip in the chickpeas (and their juice)…
17. Then crumble in the stock cube.
18. Pour in the tomatoes…
19. And 1 tin's worth of hot water.
20. Season lightly with sea salt and black pepper…
21. Then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
22. Cover with a lid, reduce the heat to low.
23. 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.
24. Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
25. Add the spinach, and stir well.
26. Then bring just back to the boil.
27. Have a taste and season to perfection, then tear the coriander leaves over the top.
28. Delicious served with brown basmati rice.

Whether you're using the leg, shanks or chops, we have a mouthwatering lamb dish for you! Lamb Tongue connoisseurs will have a gourmet experience when preparing US Wellness Meats' Lamb Tongue. Lamb Tongue is a rare treat and only available in limited quantities. If you only buy lamb around the holidays, it's time to shake things up. The protein makes a great substitute if you're getting tired of a beef, chicken, or pork routine, and can be used in wraps.

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