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Before you jump to Lamb & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. It is likely that many people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can change their eating habits for the better by making some simple changes.
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Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to lamb & chickpea curry recipe. You can cook lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you do it.
The ingredients needed to prepare Lamb & Chickpea Curry:
- You need olive oil
- Use 300 g (10 oz) diced lean lamb shoulder
- You need 1 teaspoon mustard seeds
- Prepare 1/2 teaspoon ground turmeric
- Prepare 1 teaspoon chilli powder
- Get 1 tablespoon Madras curry powder
- Prepare 5 cm (2 inch) piece of ginger
- Get 4 cloves garlic
- Take 3 onions
- Take 10 curry leaves
- Take 2 x 400g (15-oz) tins of chickpeas
- You need 1 organic vegetable stock cube
- Use 1 x 400g (14-oz) tin of plum tomatoes
- Take 1/2 x 400 g (14-oz) tin or can of light coconut milk
- You need 200 g (8 oz) baby spinach
- Prepare 1/2-1 bunch fresh coriander/cilantro
Instructions to make Lamb & Chickpea Curry:
- Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
- Then add the lamb…
- Mustard seeds…
- Ground turmeric…
- And curry powder.
- Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
- Peel and finely slice the ginger.
- Peel and finely slice the garlic.
- Peel and finely slice the onions.
- Add the sliced ingredients….
- And curry leaves to the pan.
- 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.
- 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.
- Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
- Add the spinach, and 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.
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