This is easy to prepare and could be left in the slow cooker all day – just add in the coconut milk when you are ready to eat.
(Serves 4 Hungry People!)
Ingredients
1 tbsp coconut oil
300g diced lamb shoulder
1 tsp mustard seeds
½ tsp ground turmeric
1 tsp chilli powder
1 tbsp Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400g tins of chickpeas
1 organic vegetable stock cube
1 x 400g tin of tomatoes
½ x 400g tin of coconut milk
200g baby spinach
1 bunch of fresh coriander
Method
Heat 1 tbsp of oil in a large pan, add the lamb, spices, and curry powder, cook gently for 15 mins.
Peel and finely slice the ginger, garlic, and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 mins.
Tip in the rinsed chickpeas, then crumble in the stock cube, add the tomatoes and 1 tin’s worth of hot water.
Season lightly with sea salt and black pepper, then slowly bring to the boil.
Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
Have a taste and season to perfection, then tear the coriander leaves over the top.
Delicious with cauliflower or wild rice – yum!