Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma
This staple curry is packed full of aromatics and spices to compliment the rich lamb meat. With our Indian Lamb Curry mix we’ve taken out all the hard work and the need for buying multiple spices. Make this curry for your next mid week meal in no time at all!
Spices used in this recipe
Heat ghee or olive oil in a deep skillet, add curry spice mixture heat till aromatic add lamb and brown.
Add tomato paste and water. Bring to the boil and simmer for 2 hours or until meat is tender.
Add coconut cream just before serving
This dish is great to make a day ahead and reheat. if doing this add coconut cream when reheating.
Serve with rice or dahl and roti bread.