This is a great winter warmer recipe now the chillier nights are setting in. You could prep this in the morning (or even the night before) and put it in the slow cooker ready for when you get home.
Let me know what you think!
Serves 4
Ingredients:
1 tbsp coconut oil
300g lamb shoulder, diced
1 tsp mustard seeds
½tsp ground turmeric
1 tsp chilli powder
1 tbsp 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 tomatoes
½ x 400g tin of coconut milk
200g baby spinach
1 bunch of fresh coriander
Sea salt and black pepper
Method
Heat 1 tbsp of oil in a large pan, add the lamb, spices and curry powder, cook gently for 15 mins.
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 mins.
Tip in the rinsed chickpeas, then crumble in the stock cube, add the tomatoes and 1 tin’s worth of hot water.
Season lightly with sea salt and black pepper, then slowly bring to the boil.
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 with cauliflower rice
Comments