Quick Lamb and Chickpea Curry

With Buttered Rice
1h 4-5 servings

For Curry

  • 50 g Lurpak Unsalted Butter
  • 1 large brown onion, finely sliced
  • 750 g lamb leg steak, trimmed and cubed
  • ¾ cup Korma curry paste
  • 400g canned diced tomatoes in juice
  • ¾ cup coconut cream
  • 400g canned chickpeas, drained and rinsed
  • 1 teaspoon sugar
  • Salt and pepper, to season
  • Fresh herbs, to garnish

For Rice

  • 50g Lurpak Unsalted Butter
  • 2 cups basmati rice, rinsed
  • 3 cups water

To Serve

  • 1 cup plain yoghurt
  • 6 poppadums
Quick Lamb and Chickpea Curry

Preparation

1. Prepare the curry. Melt the butter in a large, heavy based saucepan. Add the sliced onion, season with salt and pepper and cook over medium low heat for 10-12 minutes, until caramelised.  Lift the onions from the saucepan with a slotted spoon and set aside.

 

2. Increase the heat slightly and cook the lamb in batches until browned. Add the curry paste and stir well to coat the lamb. Stir in the tomatoes and juice, coconut cream, chickpeas and water. Reduce the heat and cook gently for 10-12 minutes, until the lamb is tender. Add the caramelised onions and cook for a further 2-3 minutes. Season with salt and pepper, to taste.

 

3. While the curry is cooking, prepare the rice. Melt the butter in a saucepan over medium heat. Add the rice and stir to coat in the butter. Add the water and a pinch of salt; bring to the boil. Reduce heat, cover and cook for 15 minutes, or until tender.

 

4. Garnish the curry with fresh herbs. Serve with buttered rice, yoghurt and poppadums.

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