LAMB AND CHICKPEA CURRY WITH JASMINE RICE

 

 

A CURRY SHOULD TAKE TIME TO MATURE IT'S FLAVOURS HOWEVER THIS IS A WONDERFUL AND QUICK REWARDING LAMB CURRY WITH GREAT DEPTH

 

A lovely simple quick curry to make that rewards with a great depth of flavour, and is versatile, not dis-similar to a dahnsak with a hint of sweet and sour and with the use of chickpeas instead of chan dal lentils.  This makes cooking this curry super quick and great mid week treat, with leftovers you can fill wraps, add to mashed potato to make curry cakes or make coronation chicken.

 

INGREDIENTS

(serves 6)

 

FOR THE CURRY

1 tbsp ghee or oil

2 lamb neck fillets (or your choice)

2 shallots fine diced

1 can of chopped tomatoes

1 can chickpeas, drained and washed

4 potatoes peeled and rough chopped in 2" chunks

1 small bunch coriander rough chopped

1/2 lime for the juice

2 tbsp mango chutney

1 habanero chilli whole for heat
1 habanero chilli fine diced for finshed dish

2 lrg mugs of Tilda Jasmine rice optional
1 tsp butter for the rice

6 tbsp curry paste brought or (recipe below)

300ml stock lamb, chicken or veg

1 tsp garam masala

 

Heat the ghee or oil in a non stick deep pan and sear the lamb in batches, remove to one side to rest and then gently pan fry the shallots for approx 5 minutes, return the lamb back to the pan with any resting juices along with your curry paste and potatoes, pan fry for 10 minutes and then add the can of tomatoes and chickpeas a hint of the lemon juice, half the mango chutney, the whole habanero chilli and the stock, bring to a very gentle simmer and leave to cook for 45 minutes.  At this point the curry should be ready, remove the whole habanero chilli.  I often leave it to cool because I have made it earlier in the day, as this matures the flavour of the curry and then I re-heat for dinner as the rice is cooking and serve with extra chopped chillies and coriander and a yogurt flat bread.



FOR THE CURRY PASTE

Very quick and simple to make and well worth it if you have the time, sometimes I do buy a good curry paste and use that to save time, but to me cooking is a therapeutic release from the day and a passion I just cannot be without, I love the smells and the tastes and now I am learning so much about photography that I am seeing my daily world in a more beautiful focus

 

INGREDIENTS

1 tbsp ghee or oil

2 banana shallots fine diced

1" ginger fine grated

2 cloves garlic fine grated

2 tbsp tom puree

1/2 lime juiced

2 tbsp coriander fine chopped1/2 tsp ground turmeric

1 tsp soft brown sugar

1 tsp mustard seeds

1 tsp paprika

1 tbsp desiccated coconut

In a dry non stick pan gently warm the mustard seeds for a couple of minutes, then add the ghee and gently pan fry the shallots for five minutes then add the garlic and ginger for a further 5 minutes, remove from the heat and add the sugar, the residual heat will melt the sugar without caramelising, the turmeric, coconut, paprika, coriander, tomato puree, salt and lemon juice, remove from the pan into a pestle and mortar and then pound away until you have a glorious paste, I prefer this method as I find it very satisfying from the work out and the aroma, but you can pulse this in a food blender until you have the fine consistency for a curry paste.

 

FINISH TOUCHES TO THE CURRY

Once cooked, taste and then adjust with some more mango chutney and lime juice, add the coriander and chopped chillies. To cook the rice a simple and perfect every time method, place the two mugs of rice in a pan, now add four mugs of water into the pan, don't stir, place a lid on and bring to a rolling simmer, cook for 5 minutes, then turn of the heat and do not remove the lid at any point so that the rice can steam and absorb the rest of the water. When the cooking time is up lift the lid and optional add a tsp of butter and stir through your perfect fluffy rice.