Tandoori Lamb and Chickpea Curry
This dish was created as a way of starting to add more pulses and legumes to our everyday diet. Up until a few years ago I had never really cooked much with these foods, and it has been a great education, as well as a tasty and nutritious addition to our mealtimes.
This curry is serious comfort food, tender lamb with an abundance of spice and the added goodness of chickpeas. It is preferable to marinate the lamb for at least an hour: or overnight, to maximise flavour.
– 1 kg diced lamb
– 2 tblspns Olive Oil
– 1 onion diced
– 2 cloves garlic crushed
– 2 large tomatoes cored and diced
– 400 g can diced tomatoes
– 400 g can chickpeas rinsed and drained
– 400 ml can coconut milk
– 1 cup (150g) peas (fresh or frozen)
– Handful flat-leaf parsley or coriander chopped
– Steamed brown rice to serve
– 1 heaped tablespoon tandoori paste
– 2 heaped tablespoons natural yoghurt (European or Greek style)
– 1 tspn ground turmeric
– 1 tspn paprika
To make the marinade, combine the ingredients, in a shallow glass dish.
Add the lamb, and turn to coat thoroughly. Cover and refrigerate for at least one hour or overnight.
Heat the oil In a large saucepan, and cook the onion and garlic over medium heat for about 2 minutes, until transparent. Add the marinated diced lamb and cook for 5-7 minutes, stirring often, until coloured.
Add the fresh tomatoes, cover and bring to a simmer. Cook, covered, for 15 minutes. Stir in the canned tomatoes, chickpeas and coconut milk. Simmer uncovered for 30 minutes.
Add the peas, cover and cook for 5 minutes. Sprinkle with parsley or coriander leaves, and serve with brown rice.
NOTE: You can use one cup (200g) dried chickpeas, soaked overnight then boiled for 30 minutes, in place of the canned beans, if you like.
Used with permission from Naked Food by Jane Grover, Jane Cooks Pty Ltd, $59.99. © Jane Grover.