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Indian-Spiced Lamb & Chickpea Curry
This curry is bursting with traditional Indian flavours. To save time the recipe can easily be cooked in a slow cooker.
Prep: 15 mins
Cook: 3 hours
Serves 4-5
Excellent source of iron
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IngredientsLamb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 612g| Energy kJ (kcal) | 3538 (845) |
| Protein (g) | 40.5 |
| Fat (g) | 34.6 |
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Saturated (g)
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17.2 |
| Carbohydrate (g) | 87.3 |
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Sugars (g)
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12.3 |
| Sodium (mg) | 942 |
| Iron (mg) | 6.3 |
| Zinc (mg) | 7.8 |
| Vitamin B12 (ug) | 2.2 |
| Vitamin D (ug) | |
| Selenium (ug) | 19.0 |
This carbohydrate and protein rich dish would be perfect recovery meal for after high impact exercise.
- You can use the slow cooker for this recipe with the same amount of liquid.
- To make clarified butter, simply melt butter over a low heat and tip into a small bowl. The milk solids settle at the bottom and the golden oil is the clarified butter – carefully pour that out and use for frying. Because you take out the milk solids, the butter won’t burn in the pan and it’s better for frying. Very simple, yet it adds such a great flavour to Indian dishes.
- To get the most juice out of a lemon, microwave it for 20 seconds and then roll it on a hard surface to soften it before cutting and squeezing.
- Protein-rich beef and lamb contribute to feeling satisfied after eating, handy if you are watching your weight.
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Preheat the oven to 150°C.
Lamb
Heat a dash of oil in a large frying pan over a high heat. Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside. 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. Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.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. 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.
To serve
Before serving, you can remove the meat from the bones if you like so it’s easier to eat. Serve the curry with steamed rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.