Roast Lamb and Chickpea Curry

Time: 2.5 hrs

Difficulty: Medium/Hard

Portions: 6

 

This is one of those curries that you will remember forever and every time you make it, will taste slightly different. This meal will be perfect served with basmati or pilau rice and is much much healthier than a takeaway. Not only that, its cheap and delicious too. Have a look at how we make it.

 

Ingredients:

  • Half a leg of lamb, at least 1kg (top half preferably)
  • 2 tins of chick peas
  • 2 tins of peeled plumb tomatoes
  • Half a pack of fresh coriander
  • 2 medium/large brown onions
  • 2 cloves of garlic
  • 2 teaspoons of cumin
  • 2 teaspoons of garam masala
  • 1 teaspoon of paprika
  • 3 teaspoons of turmeric
  • 2 teaspoons of curry powder
  • 2 teaspoons of ginger powder

 

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Method:

  1. Firstly preheat the oven to 200 degrees C.
  2. Whilst the oven is warming up, get out all the ingredients you need ready to use and wash your hands.
  3. Next, unpackaged your lamb and set it in a inch deep roasting tray.
  4. Add half the spice measures (cumin, garam masala, turmeric, ginger, curry powder, paprika) into a bowl and stir together with 3 table spoons of olive oil and a generous amount of salt and pepper to form a paste. Then rub the paste all over the lamb leg.
  5. Once thoroughly covered, place the lamb in the oven and set a timer for 1 hr.
  6. After 30 mins, turn your lamb over put back in the oven.
  7. Upon completion, take your lamb out leave it on the side with a tea towel over the top to let it rest.
  8. Next dice your onions and garlic into small chunks and throw into a large saucepan on a medium heat with a table spoon of olive oil and some salt and pepper to season – stir every minute or so.
  9. Now chop as much lamb meat off the bone as possible and chop into small chunks to be added to the pan.
  10. With the lamb, add the chopped tomatoes, the rest of your spice and mix it all together.
  11. Let it bubble away for about 10 mins before adding your chick peas and two tins full of water.
  12. Now you can add your coriander leaves, either chopped or whole, whatever you prefer.
  13. Continue to stir every 10 mins for the next 40 mins – by this point the curry should be ready, but it can be left on for at least 2 hours longer If needed, just keep stirring.

 

 

Price list:

  • Half a leg of lamb – £8/kg
  • 2 tins of peeled tomatoes – £0.70
  • 2 tins of chick peas – £0.80
  • 1 packet of fresh coriander – £0.50
  • 3 pack of brown onions – £0.80
  • 1 bulb of garlic – £0.30
  • Spices – £3

Total estimated cost – £14.10

Price per portion – £2.35

You should already have some of the spices from this recipe so it may be even cheaper. For even cheaper than a takeaway, you can make this with little hassle and little effort. Get making.

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