“This incredibly easy curry is far tastier and healthier than a takeaway – enjoy! ”
- olive oil
- 300 g diced lean lamb shoulder
- 1 teaspoon mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 tablespoon Madras curry powder
- 5 cm piece of ginger
- 4 cloves of garlic
- 3 onions
- 10 curry leaves
- 2 x 400 g tins of chickpeas
- 1 organic vegetable stock cube
- 1 x 400 g tin of quality plum tomatoes
- ½ x 400 g tin of light coconut milk
- 200 g baby spinach
- 1 bunch of fresh coriander
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, 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 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- 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 served with brown basmati rice.
Bulking out your curries or stews with pulses and beans is a great way to make your meals go further and save money. Double bonus!
Source: Jamie Oliver