Tandoori lamb & Chick pea curry with brown rice serves 6 - 8
Preferable to marinate overnight / Cooking Time approx 1hr what you need: 1 kg Diced lamb 1 heaped Tbs Tandoori Paste (Pataks/Sharwoods) 2 heaped Tbs Natural yoghurt 1 tsp ground tumeric 1 tsp paprika Combine ingredients, mix well / Marinate (overnight is preferable) 2 Tbs Olive Oil 1 onion diced 2 cloves garlic crushed 2 large tomatoes diced 1 can of 400ml peeled tomatoes crushed 200g chick peas (soak overnight, boil for 1/2hr to soften) or 1 can of 400ml Chick Peas (drained) 1 can 400ml Coconut Milk/Cream 1 cup of fresh green peas shelled or green beans (can use frozen) Fresh parsley or coriander
what to do: Peel & dice onion, crush garlic In a pot add olive oil, onion & garlic cook until transparent Add marinated diced lamb, cook to brown, stirring consistently Add fresh diced tomatoes, simmer 15minutes, lid on Add can of diced tomatoes, chick peas, coconut cream, stir in & simmer for 1/2hr Add fresh beans or peas cooking a further 5 minutes with lid on. Sprinkle with fresh chopped parsley or coriander. Serve with brown rice. enjoy
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