Simple Lamb and Chickpea Curry

Charmaine Lu -

  • 1.5kg lamb shoulder, cut into chunks
  • 4 tbsp madras curry paste or similar
  • 2 tbsp veg oil
  • Knob of butter
  • 2 sliced onions
  • 1 cinnamon stick
  • 6 cardamom pods
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml lamb stock
  • 400g tin of chickpeas, drained
  • 125g baby spinach leaves
  • Add the lamb chunks to a bowl and mix with 3 tbsp of curry paste. Leave to marinate overnight. When ready, heat the oil and butter in a casserole and gently fry the onions, cinnamon, cardamom and remaining curry paste for about 10 mins. Add the lamb chunks and fry for 3 mins, then stir in the tomatoes, tomato puree and stock.
  • Season the mixture and add the chickpeas. Simmer for about an hour, or until the meat is very tender and the sauce has thickened. Skim off the excess fat, add the spinach and leave to wilt, then serve with rice or naan - delicious!
90 mins
6 serving