Spiced Lamb and Chickpea Curry

Ingredients

1 kg lean lamb shoulder chops

2 tablespoons butter

1 onion, finely chopped

2 cloves garlic, crushed

2 teaspoons fresh ginger, finely chopped

1 tablespoon each turmeric, ground cumin, ground    coriander,

curry powder

pepper

400 g  chopped Peeled  tomatoes

400 g boiled chickpeas

2 tablespoons Juice

½ cup  yoghurt

 oil

Cooking method

1-Heat a dash of oil in a large frying pan over a high heat.

2-Season the lamb with salt and pepper and brown on both sides. Set the chops aside. Reduce the heat to medium and add the butter and another dash of oil to the same pan.

3-Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft.

4-Add the spices and cayenne pepper and cook for another few minutes, stirring all the time

5-Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices.

6- cover tightly the pan and cook in the oven for 3 hours

7-Before serving, you can remove the meat from the bones if you like so it’s easier to eat. Serve the curry with steamed rice (increase the curry powder to taste.), a dollop of unsweetened yoghurt, sprinkle of lemon zest and fresh herbs to the yoghurt, fresh coriander and hot crispy bread.

H.Zoghib