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Indian-Spiced Lamb & Chickpea Curry

Flavourful Indian Lamb Curry with Naan

4 - 5

Serves

15 mins

Prep Time

3 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

This curry is bursting with traditional Indian flavours. To save time the recipe can easily be cooked in a slow cooker.

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High Iron

Low Sodium

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Family Favourites,

Casserole/Slow,

National Lamb Day,

Lamb,

Ingredients

Lamb

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1kg Quality Mark lean lamb shoulder chops

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2 tbsp butter

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1, finely chopped onion

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2, crushed garlic cloves

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2 tsp, finely chopped fresh ginger

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1 tbsp garam masala

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1 tbsp ground turmeric

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1 tbsp ground cumin

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1 tbsp ground coriander

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1 tbsp curry powder

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1/4 tsp cayenne pepper

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1 cup chicken stock

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400g can chopped tomatoes in juice

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400g can chickpeas

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2 tbsp lemon juice

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1/2 cup plain yoghurt

To serve

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yoghurt

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fresh coriander

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wild rice

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naan bread

Method

To Make Curry

To Serve

1

Preheat the oven to 150°C.

2

Heat a dash of oil in a large frying pan over a high heat.

3

Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.

4

Reduce the heat to medium and add the butter or clarified butter and another dash of oil to the same pan. Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft.

5

Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.

6

Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices.

7

Taste and season as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish.

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Nutrition Information per Serving (612g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3538 (845)kJ

Protein

40.5g

Total Fat

34.6g

Saturated Fat

17.2g

Carbs

87.3g

Sugars

12.3g

Sodium

942mg

Iron*

6.3mg

* Percentage of recommended daily intake (Aust/NZ)

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