This spicy lamb and chickpea curry recipe does not use a ton of ingredients but is seriously delicious.
This particular recipe is too spicy for my children, who still aren’t into hot food, but if you love your curries hot then this one is definitely for you!
It’s really simple to adapt this recipe to how you would prefer it to be.
I cut corners with a sachet of Uncle Ben’s basmati rice which I added to the pan in the final two minutes of cooking.
But if you want to just boil up some rice and serve on the side that’s up to you.
If you prefer to leave chickpeas out of the recipe then that’s fine, but I find the chickpeas work really well with the lamb!
I cook this curry for an hour on a low heat to let the flavours develop, which I think really makes a difference to the sauce texture as well.
But if you’re pressed for time you can simply simmer for around 10 minutes with the lid off the pan instead.
1 hour 15 minutes
1 hour 25 minutes
- Lamb neck fillet 250g
- 1 tin chickpeas, drained
- 1 tin chopped tomatoes
- 1 onion chopped
- 1 red chilli chopped
- 2 garlic cloves crushed
- Thumb-sized piece of ginger finely chopped
- 2tsp garam masala
- 1tsp cumin
- 2tsp turmeric
- Olive oil
- Rice to serve
- Heat a lug of olive oil in a pan on the hob then add the lamb and brown on all sides.
- Add the onion and cook for around a minute, stirring frequently.
- Add the garlic, ginger and chilli then cook for a further minute.
- Add garam masala, turmeric, and cumin then a pinch of salt. Stir to combine and cook for another minute.
- Add tins of chopped tomatoes and chickpeas. Stir well and then add lid to the pot and cook for around an hour.
- When the hour is up you can add a sachet of ready-made rice to the pot for around two minutes if you wish, otherwise cook rice to the packet’s instructions and serve on the side of the curry.