Ingredients
For the spice mix:
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 2 teaspoons ground cumin
- 2 1/4 teaspoons garam masala
- 1 teaspoon sea salt
- 2 teaspoons mascabado cane sugar (or coconut palm sugar)
For the curry:
- 2 tablespoons extra-virgin olive oil
- 3 small yellow onions, finely chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh peeled and grated ginger
- 500 g lamb rump, cut into 3cm pieces (alternatively lamb stew meat or shoulder steak)
- 3-4 medium vine-ripened tomatoes, chopped (about 450 g)
- 1 tablespoon tomato paste
- 200 ml water
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1/3 cup frozen peas, thawed (50 g - or more)
- fresh coriander leaves
To serve (optional):
- Steamed basmati rice, potatoes, naan bread or chapatis
Instructions
- In a small bowl, mix together the spices and set aside.
- In a large deep-sided non-stick skillet (or wok), heat the oil over medium to medium-high heat and cook the onion, garlic and ginger for 5-7 minutes, until the onions are soft and translucent.
- Add the lamb pieces and saute for 5 more minutes, stirring often, until lamb is coloured on all sides. Add the chopped tomatoes, tomato paste, spice mix, water and chickpeas. Stir to combine.
- Bring to a light simmer, then reduce the heat to low, cover with a lid and cook gently for 35-40 minutes, stirring occasionally.
- Stir in peas and heat through. Remove from heat, check seasoning and add more salt if desired. Stir in the cilantro or serve on the side as garnish.
- Enjoy this dish on it own or feel free to serve with steamed rice, potatoes or Indian flatbread.
Nutrition
Notes
- I really enjoy this dish on its own, which makes for very decent meal for three. If you are serving four, then a side of rice or potatoes is the way to go.
- I prefer this curry with the peas, but it also tastes great without.