Lamb & Chickpea Curry
with Fragrant Rice
You'll love how quick and easy it is to prepare this mouth-watering curry of tender lamb and nutty chickpeas. Sri Lankan curry powder combines with mustard seeds, ginger and garlic to tingle all your taste buds whilst coriander keeps things fresh. Time to throw away those takeaway menus!
Ingredients
1 unit(s)
Star Anise
1 pot(s)
Mustard Seeds
1 sachet(s)
Chicken Stock Powder
150 grams
Basmati Rice
200 grams
Lamb Mince
1 carton(s)
Tomato Passata
1 unit(s)
Yellow Pepper
1 carton(s)
Chickpeas
1 pot(s)
Sri Lankan Style Curry Powder
1 unit(s)
Ginger
125 grams
Baby Spinach
pot(s)
Sri Lankan Curry Powder
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
200 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Put a frying pan on medium-high heat and add the lamb mince. Use a wooden spoon to break it up. Cook until browned, 8-10 mins.
Halve, peel and thinly slice the red onion into half moons. Halve, then remove the core from the yellow pepper and thinly slice. Peel and grate the ginger. Drain the chickpeas in a colander and rinse them under cold water.
Pop the basmati rice and star anise in a large saucepan. Pour in the water (amount specified in the ingredient list), add a pinch of salt and put the pan on high heat. Once boiling, reduce the heat to medium and cover with a lid (or some foil). Cook for 10 mins. Then remove from the heat (with the lid still on) and set aside for another 10 mins. Tip: The rice will continue to cook in its own steam.
When the lamb has browned, add the mustard seeds, onion and pepper. Cook for 5 mins. Add the Sri Lankan curry powder. Cook for 1 minute more. Add the chickpeas and tomato passata. Bring to the boil. Lastly add the chicken stock pot and water (amount specified in the ingredient list). Lower the heat and simmer gently until the liquid has reduced by half, 10-15 mins.
Meanwhile, roughly chop the coriander (stalks and all). When the curry has thickened, add the baby spinach. Cook for 2 mins to wilt the spinach then remove from the heat. Taste the sauce and add salt and black pepper if necessary. Stir in the coriander (reserving a little to sprinkle over at the end).
Take the lid off the rice, remove the star anise and fluff up with a fork. Spoon the rice onto plates and serve your lamb and chickpea curry on top. Finish with a sprinkle of remaining coriander. Enjoy!
