10/09/2020 05:05

Recipe of Gordon Ramsay Lamb & Chickpea Curry

by Dorothy Spencer

Lamb & Chickpea Curry
Lamb & Chickpea Curry

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lamb & chickpea curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb & Chickpea Curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Lamb & Chickpea Curry is something which I have loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you can achieve it.

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

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

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So that is going to wrap it up with this exceptional food lamb & chickpea curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


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