lamb and chickpea curry
Serves: 4
 
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 cm piece ginger, grated
  • 500 grams lamb (cut into 2.5cm cubes)
  • 1cinnamon stick
  • 5 cardamon pods
  • 3 cloves
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder (more if you like it hotter)
  • salt
  • 1 x 400 gram tin tomatoes (roughly chopped with a knife)
  • 1 x 400 gram tin chickpeas
  • 1 tablespoon lime juice
  1. Heat a splash of oil in a cast iron pot and fry the onion, garlic, and ginger for 5 minutes or until lightly browned and softened.
  2. Add the lamb and fry until browned.
  3. Add the cinnamon stick, cardamon, cloves, ground coriander, turmeric and chilli powder. Stir through and fry for 5 minutes.
  4. Add the tomatoes, and ¼ tin of water. Mix through, cover and simmer until the lamb is tender (approx 1.5 hrs)
  5. Add the chickpeas, lime juice and season with salt. Simmer for an additional 15 minutes.
  6. Serve with basmati rice.
Recipe by Villiers Brown at http://villiersbrown.com/lamb-chickpea-curry/