Ingredients:
- 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
Method
- Heat 1 tbsp of oil in a large pan, add the lamb, spices and curry powder, cook gently for 15 mins.
- 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.
- Season lightly with sea salt and black pepper, then slowly bring to the boil.
- 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.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander