Arabic Lamb and Chickpea Curry
This recipe is easy and can be adapted to everyone's individual tastes. It's great for kids too and can be served as a main course or a side dish. It freezes well in the freezer and keeps for up to 5 days in the fridge.
Ingredients
- 0.5 kg Halal Lamb (pref from the leg) Washed & cut into
- 1 tin Chickpeas drained and rinsed
- 2 Large onions chopped
- 2 tbsp Ghee
- 2 tsp Ginger and garlic paste
- 4 Fresh Tomatoes peeled & chopped
- 1 batch Fresh Spinach washed and chopped very finely.
- 1/2 batch Fresh Mint washed and chopped very finely.
- 1 batch Fresh Coriander washed and chopped very finely.
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Salt to taste
- 1/4 tsp Ground black pepper
- 1 tsp Garam Masala powder
- 1 tsp Curry Powder
- 1 tsp Haldi/Tumeric
Instructions
- Heat the pan over medium-low heat and then add the ghee
- When the ghee melts add the onions, ginger & garlic paste then cook for a few minutes
- Add the lamb pieces and cook until brown on all sides.
- Add the tomatoes (add a pinch of sugar to balance the acidity), spices and coriander then continue to cook whilst stirring often for 1 or 2 mins
- Then add the water and simmer on low heat until the lamb is soft and tender.
- Then add the chickpeas and let the mixture come to a boil before you reduce the heat and simmer for a further 5-10mins until the sauce has reduced to desired consistency.
- Serve hot with rice or naan. ;)