Description

It’s a slow-cooked curry made with lamb, canned chickpeas, onions, tomatoes, and a warming mix of spices. The dish is rich, hearty, and pairs beautifully with rice or flatbreads.

Ingredients

Scale

- 600g lamb shoulder, diced

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 tbsp fresh ginger, grated

- 1–2 tbsp curry powder or garam masala

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp smoked paprika

- 400g canned chopped tomatoes

- 400g canned chickpeas, drained and rinsed

- 250ml water or lamb stock

- 2 tbsp olive oil

- Salt and black pepper, to taste

- Fresh coriander, for garnish

- 1 small red chili, chopped (optional for heat)

- Juice of ½ lemon (to finish)

Instructions

Step 1: Brown the Lamb

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced lamb and cook until browned on all sides. Remove and set aside.

Step 2: Sauté the Base

In the same pot, add the remaining oil. Cook chopped onions over medium heat for 5–6 minutes until soft and golden. Add garlic, ginger, and chili (if using) and sauté for another 1–2 minutes.

Step 3: Add the Spices

Stir in curry powder, cumin, coriander, and paprika. Toast the spices for 1 minute to enhance flavor.

Step 4: Simmer the Curry

Return the lamb to the pot. Add chopped tomatoes, chickpeas, and water or stock. Stir everything together and season with salt and pepper.

Step 5: Cook Until Tender

Cover and simmer on low heat for 1.5 to 2 hours, or until the lamb is fork-tender and the sauce has thickened. Stir occasionally and add water if needed.

Step 6: Finish and Serve

Squeeze in lemon juice and sprinkle with chopped fresh coriander. Serve hot with rice or naan.