Lamb and Chickpea Korma
Method:
Peel and chop the onion.
Heat the oil in a large saucepan, add the onion and all the spices.
Cook, stirring for about 3 minutes, to allow the flavour from the spices to evolve.
Add the tinned tomato, tomato purée, lemon juice and crumble in the stock cube.
Drain the chickpeas and add to the pan along with the yogurt.
Season with plenty of black pepper and a little salt.
Cook for 10 minutes, then add the lamb and the ground almonds, cook for another 10 minutes and serve.
Great with Bilash basmati rice, poppadums and naan bread.
Ingredients:
300g Leftover Lamb, cubed
1 large Red Onion
1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs
1 x 400g tin Sweet Harvest Chickpeas
35ml Solesta Sunflower Oil
1 tsp each Stonemill Garlic Granules, Chilli Powder, Paprika, Turmeric, Ground Cumin, Ginger and Crushed Chillies
1 x 500g pot Brooklea Fat Free Natural Yogurt
1 dsp Cucina Tomato Purée
20ml The Pantry Lemon Juice
50g The Pantry Ground Almonds
1 Quixo Chicken Stock Cube
Sea Salt and Black Pepper
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