Maunika Gowardhan's slow-cooked lamb and chickpea curry recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s slow-cooked lamb and chickpea curry recipe By You Magazine - October 31, 2021 This recipe is one of my favourites. Traditionally, it is made with minced lamb but I use boneless leg of lamb for texture and depth, as well as additional bones from my butcher, to add flavour to the gravy. But you can leave the bones out if you wish. Sam Harris SERVES 4 4 garlic cloves 5cm ginger root, roughly chopped 3 tbsp vegetable oil 2 dried bay leaves 4 cloves 4 green cardamom pods, whole 250g white onions, thinly sliced 2 green bird’s-eye chillies, slit lengthways 1 tbsp ground coriander 1 tsp ground cumin 1⁄2 tsp Kashmiri chilli powder 200g tomatoes, finely chopped 1 heaped tsp tomato purée 600g boneless leg of lamb, cut into bite-sized chunks 500ml water 1 tsp sugar Salt, to taste 200g tinned, drained chickpeas 1⁄2 tsp garam masala Chopped coriander, to garnish Red onion, finely chopped, to serve Juice of 1⁄2 lime In a blender, whiz the garlic and ginger to a smooth paste, then set aside. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the bay leaves and whole spices and, as they begin to sizzle, add the white onions. Fry for 12-14 minutes, stirring often. Add the garlic and ginger paste, along with the green chillies, and fry for a few seconds, then add the ground coriander, cumin and chilli powder and stir well. Add the tomatoes and cook for 4 minutes, scraping the bottom of the pan. Add a splash of water if it is sticking to the base. Add the tomato purée and stir well. Now add the lamb and stir to coat in the spices, sealing the meat for 5-6 minutes. Add the water and sugar and season to taste. Bring to the boil, then cover and simmer over a low heat for 40 minutes, stirring halfway through. Add the chickpeas, cover and continue cooking for 20-25 minutes. Stir a couple of times to make sure it doesn’t stick to the bottom of the pan. Add the garam masala, fresh coriander and onion. Turn off the heat and serve warm, sprinkled with lime juice. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved