LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
Total Time 2 hours 20 minutes
Yield 6
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 263 calories, FatContent 11.7 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 23.4 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 6.7 g fibre
AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow casserole pan on a high heat.
- Dice the lamb into 3cm chunks and place in the pan, fat-side down.
- Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
- Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
- Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.
Nutrition Facts : Calories 375 calories, FatContent 24.8 g fat, SaturatedFatContent 10.3 g saturated fat, ProteinContent 23 g protein, CarbohydrateContent 15.9 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 1.1 g salt, FiberContent 2.6 g fibre
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