Lamb chickpea curry
Ingredients
- olive oil
- 300g diced lean lamb shoulder
- 1 teaspoon mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 tablespoon Madras curry powder
- 5cm piece of ginger
- 4 cloves of garlic
- 3 onions
- 10 curry leaves
- 2 x 400g tins of chickpeas
- 1 organic vegetable stock cube
- 1 x 400g tin of plum tomatoes
- ½ x 400g tin of light coconut milk
- 200g baby spinach
- 1 bunch of fresh coriander
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