For the paste:
For the curry:
Prep time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Preheat the oven to 160/315/gas 2-3. You will need a large oven proof casserole dish with a tight fitting lid.
First make the paste by bashing the chopped garlic, ginger and chilli in a pestle and mortar. Add the rest of the spices, coriander leaves, tomato puree and oil and mix to a paste.
In a large frying pan, heat up 2 tablespoons rapeseed oil. Season the lamb chunks with salt and pepper and brown in the frying pan. You will need to do this in batches so that the meat browns and doesn’t sweat. Once browned, remove to the casserole dish and repeat until you have finished.
Add the chopped onion and sauté for 3 minutes. Add the curry paste and stir for 2 minutes. Add the water, tinned tomatoes, vegetable bouillon, cinnamon stick and ground cardamon and stir.
Pour over the lamb, add the drained chickpeas and stir. Bring to a gentle simmer, pop the lid on and place in the oven for 1 hour 30 minutes.
Serve with basmati rice, Greek yoghurt and spinach.
If you can, try making your own curry paste. It is much healthier than pre-made shop bought ones which can be riddled with additional oil, sugar and salt. It only takes a few minutes once you’ve got the spices in your store cupboard, and it’s hugely satisfying.“