Lamb & Chickpea Curry

by | Sep 17, 2021 | Dinner, Recipe | 0 comments


  • 1 tbsp coconut oil
  • 300g lamb shoulder, diced
  • 1 tsp mustard seeds
  • ½tsp ground turmeric
  • 1 tsp chilli powder
  • 1 tbsp 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 tomatoes
  • ½ x 400g tin of coconut milk
  • 200g baby spinach
  • 1 bunch of fresh coriander
  • Sea salt and black pepper


  1. Heat 1 tbsp of oil in a large pan, add the lamb, spices and curry powder, cook gently for 15 mins.
  2. Peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 mins.Tip in the rinsed chickpeas, then crumble in the stock cube, add the tomatoes and 1 tin’s worth of hot water.
  3. Season lightly with sea salt and black pepper, then slowly bring to the boil.
  4. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
  5. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
  6. Have a taste and season to perfection, then tear the coriander

Hi there! I’m Ionela, but you can call me Ella. I’m a certified Health and Nutrition Coach, Skin therapist and mom living in the beautiful Galway, passionate about the powerful effects of nutrition.

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