SLOW-COOK LAMB AND CHICKPEA CURRY / by Kat Mead


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Feeds 4 with rice and veggies and naan etc.

1 tbsp olive oil (or ghee)

1 tsp yellow mustard seeds

1 tsp black mustard seeds

1 large onion, diced

1.5 tsp ground coriander

1 tsp ground cumin

15 curry leaves

1.5 tbsp tomato puree

5 garlic cloves, finely grated

2cm piece of ginger, finely grated

600g lamb neck, cut into 1 inch thick slices

1 x 400g tin chopped tomatoes

250ml coconut cream

1 x 400g black chickpeas, drained and rinsed

250ml vegetable stock (or water)

1 cinnamon stick

30g coriander, chopped

I always cook curries in a cast iron casserole dish that you can pop into the oven, but you can always cook it in a saucepan with a lid on the hob, you just need to check on it more so it doesn’t boil or catch on the bottom.

Preheat your oven to 150°C fan.

Put a casserole dish on a medium heat and add olive oil. Once hot, add the mustard seeds and pop the lid on. You’ll soon hear them start popping. Once it starts to subside, take the lid off and add the onion, coriander, cumin and curry leaves. Allow to cook for 5-6 minutes, stirring often, until the onion has started to go a rich brown colour.

Add the tomato puree and stir well to coat everything in the pan. Cook for another minute or two. Add the garlic and ginger and give a quick stir. Once you can smell the garlic, add the lamb neck, and stir everything until coated in the onion and tomato mix. Cook for a couple of minutes until the meat is sealed. Add the chopped tomatoes, coconut cream, black chickpeas and vegetable stock.

Drop in the cinnamon stick, mix everything well and then turn off the heat. Pop the lid on and place the casserole dish into the oven for an hour.

Remove from the oven and give it a good stir before returning to the oven for another hour. Remove it from the oven, give it another stir and check the consistency of the sauce. Reduce the heat to 120°C fan and cook for a further half hour. If you like a thicker sauce take the lid off, otherwise if it looks how you like it, leave it on.

By now the lamb will be so tender you can push it apart with a wooden spoon. When you are ready to serve remove the pot from the oven and stir in the chopped coriander. Take out the cinnamon stick and serve with rice, a naan, some fresh veggies, whatever you fancy.

I’d love to hear if you try it and please share! And if there are any pics tag me @kat_inthekitchen on Instagram!