Lamb and Lentil Yellow Curry

INGREDIENTS

  • 1 cup of yellow spilt chickpeas
  • olive oil
  • 600g lamb fillets, cut into 4cm pieces
  • 1 large brown onion, chopped finely
  • 3cm piece of fresh ginger, chopped finely
  • 2 gloves of garlic, chopped finely
  • 1 tablespoon of ground coriander
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of turmeric
  • 2 medium tomatoes or 10-12 cherry tomatoes cut in half
  • 2/3 cup of coconut cream
  • 3 tablespoons of Broth of Life Chicken or Lamb
  • 1 1/2 cups of filtered water
  • 100g spinach leaves
  • 100g packet of pappadums large or 40g of mini pappadums
  • 1/2 cup torn coriander 
  • plain yoghurt for serving

METHOD

  1. Pop the chickpeas into a medium saucepan covered with water. Bring this to the boil.
  2. Reduce the heat and simmer for around 45mins or until tender. Drain & rinse and put aside.
  3. In a large frying pan added a couple of tablespoons of olive oil and cook your lamb over medium heat for around 4 mins or until cooked as you like it. Remove from pan & set aside.
  4. Place the onion in the same heated frying pan, cooking for about 5 mins or until soft.
  5. Add ginger, garlic, ground coriander, paprika & turmeric & stir in until nice & fragrant.
  6. Pop in the tomato, coconut cream, Broth of Life bone broth powder and water & bring it to the boil.
  7. Take down the heat to a simmer, covered for around 5 mins until this sauce thickens up slightly.
  8. Place your lamb back into the pan with the drained chickpeas & spinach. Cook, stirring until it’s all heated through. 
  9. With your pappadums cook as per your packet direction and serve with your curry, fresh coriander and yoghurt.

 

 BUY BONE BROTH

Broth of Life Bone Broth

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