freelance journalist | cricket | soccer | sport | culture | travel

Lamb, spinach and chickpea curry

It’s gone all autumn and cool in London town. Great for me for now because it means I can eat as many potatoes as I want and cover up by extra extra curves with a coat. Until I leave to go back for the South African summer. Then it’s not all so great. Alas, I’ll enjoy it for as long as I can.

I like this recipe because it’s an easy way to get some lovely greens in and it’s very simple to make. Again, it’s a big-sized portion, but it freezes  well.

Ingredients

1 tbsp oil
500g lean lamb stewing cubes (or lamb neck if you’re going on the cheap)
1 red onion, sliced
thumb sized ginger, peeled and finely chopped
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g canned tomatoes
200g canned chickpeas, washed and drained
1 tsp garam masala
250g spinach, roughly chopped

Method:

Heat the oil in the pan and brown the lamb. Remove from the pan and set aside. Now cook the onions in the same pan until golden and soft. Stir in ginger, garlic, garam masala, cumin and coriander and let it all cook together on a low heat. Don’t burn anything. Slow and steady…like a Test match.

Add the lamb, add the tomatoes and bring to the boil. Once up to the boil, turn down the heat, put the lid on and let everything simmer together slowly for at least one and a half hours. Keep an eye on it and stir occasionally, if the  sauce becomes too dry, add a little bit of water.

Finally, right at the end, stir through the chickpeas and cook for around five minutes. Turn off the heat and stir in the spinach.

Serve with rice and naan. Some weirdos serve it with mashed potatoes. Whatever floats your boat.

Yum.

#ThisIsWhyImFat

Leave a Reply

Your email address will not be published. Required fields are marked *