Lamb And Chickpea Curry Recipes

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SPICY LAMB WITH CHICKPEAS



Spicy lamb with chickpeas image

For a no-fuss everyday meal try spicy lamb with chickpeas

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 5

700g cubed lamb
400g can tomatoes in rich juice
2-3 tsp harissa paste
410g can chickpeas , drained
handful fresh coriander

Steps:

  • Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
  • Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
  • Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.91 milligram of sodium

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH



Lamb, chickpea & spinach curry with masala mash image

Try this flavourful lamb curry with creamy mash

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 14

1 tbsp oil
500g lean lamb stewing cubes
1 red onion , sliced into half moons
1 cm piece ginger , peeled and finely chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomato
200g can chickpeas , washed and drained
1 tsp garam masala
100g spinach , roughly chopped
700g potato , peeled and quartered
1 tbsp korma curry paste (we used Patak's)
100ml thick yogurt

Steps:

  • Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
  • Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium

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