Recipe

Lamb and chickpea curry

This simple lamb and chickpea curry is incredibly delicious and is far tastier and healthier than takeaways. Serve with poppadoms to bring the taste of India into your home.

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Lamb and chickpea curry
  • 4 lamb leg steaks, thinly sliced
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/4 cup korma curry paste
  • 1 400g can cherry tomatoes
  • 1 400g can chickpeas, rinsed
  • 3/4 cup water
  • 200 gram green beans, halved
  • 2 tablespoon finely chopped coriander
  • grilled naan bread, to serve

Method

Lamb and chickpea curry
  • 1
    Combine lamb and cumin in a bowl.
  • 2
    Heat 2 teaspoons of oil in a deep-frying pan over high heat. Cook lamb, in three batches, 2 minutes each batch, or until browned. Transfer to a heatproof plate.
  • 3
    Heat remaining oil in same pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until golden. Add curry paste; cook, stirring, 1 minute, or until fragrant.
  • 4
    Add tomatoes, chickpeas and water; bring to a simmer. Add beans, lamb and any resting juices; cook, stirring, 3 minutes, or until beans are tender. Stir in coriander. Serve with naan.

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