Indian-spiced lamb and chickpea curry

Flavourful Indian lamb curry with naan

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Serves

4 - 6

Prep Time

15 mins

Cook Time

3 hrs

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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Ingredients

Lamb
  • 1kg Quality Mark lean lamb shoulder chops

  • 2 Tbsp butteri

  • 1 onion

    finely chopped
  • 2 garlic cloves

    crushed and chopped
  • 3cm fresh ginger

    grated
  • 1 Tbsp garam masala

  • 1 Tbsp ground turmeric

  • 1 Tbsp ground cumin

  • 1 Tbsp ground coriander

  • 1 Tbsp curry powder

  • ¼ tsp cayenne pepper

  • 1 cup chicken stock

  • 400g can chopped tomatoes in juice

  • 400g can chickpeas

  • 2 Tbsp lemon juicei

  • ½ cup plain yoghurt

To serve
  • plain unsweetened yoghurt

  • fresh coriander leaves

  • wild rice

    cooked according to packet instructions
  • 4 naan bread

Method

To Make Curry
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 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.

To Serve
1

Before serving, you can remove the meat from the bones if you like so it’s easier to eat.

2

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.

Nutrition Information per Serving (399g)

This nutrition analysis is based on 6 serves and is for the curry only. It does not include the extra yoghurt, fresh coriander, rice, or naan to serve. This carbohydrate and protein rich dish would be perfect recovery meal for after high impact exercise.

Energy1805kJ (431 kcal)
Protein39.9g
Total Fat22.8g
Saturated Fat9.3g
Carbohydrate13.7g
Dietary Fibre6.4g
Sodium390mg
Iron6.3mg
Zinc8.9mg
Vitamin B122.4µg