Lamb And Chickpea Curry

Fill your relatives relations home taking into consideration fragrant Indian flavours from this painful feeling lamb and chickpea curry.

The ingredient of Lamb And Chickpea Curry

• 1 tablespoon vegetable oil
• 1 brown onion thinly sliced
• 500g coles australian lamb leg steak cut into 3cm pieces
• 1 2 cup 150g korma curry cement
• 400g can coles brand diced tomatoes
• 1 2 cup 125ml coconut cream
• 400g can chickpeas rinsed drained
• 1 2 teaspoon caster sugar
• 75g baby spinach
• steamed basmati rice to advance
• pappadums to foster
• natural yoghurt to support
• coriander leaves to further

The Instruction of lamb and chickpea curry

• heat the oil in a large saucepan higher than medium heat cook the onion stirring for 5 mins or until golden go to the lamb and cook for 2 3 mins or until lightly browned
• grow the curry paste and cook stirring for 2 mins or until lamb is coated and epoxy resin is aromatic grow the tomato 1 2 cup 125ml water coconut cream chickpeas and sugar raise a fuss to combine bring to the boil cut heat to low and simmer uncovered for 15 mins trouble through the spinach until wilted
• divide the curry along with serving bowls help like rice pappadums yoghurt and coriander leaves

Nutritions of Lamb And Chickpea Curry

calories: 623 79 calories
calories: 28 grams fat
calories: 13 grams saturated fat
calories: 37 grams carbohydrates
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calories: 48 grams protein
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