We love a lamb curry and this one uses lamb neck fillet which is a cut that doesn’t take too long to cook and is meltingly tender. Serve with steamed basmati rice.
Wine Suggestion: A juicy red with velvety tannins like Kilikanoon’s Covenant Shiraz which balances ripe plummy fruits with real elegance and finesse.
Lamb and Chickpea Curry – serves 4
- 1kg lamb neck fillet, cut into large chunks
- 3 tbsp veg oil
- 2 large onions, finely diced
- 4 garlic cloves, finely grated
- 7.5cm piece of ginger, finely grated
- 1 cinnamon stick
- 5 cardamom pods
- 5 cloves
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- 2 tbsp garam masala
- 1 tsp Kashmiri chilli powder
- 2 tsp salt
- 2 tbsp tomato purée
- 400g tin chickpeas, drained
- coriander leaves, to serve
Heat the oil in a a large casserole over a medium-high heat. Add the onions and cook for at least 10 minutes or until softened and turning deep golden brown.
Turn the heat down a bit and add the garlic and ginger. Stir for 2 minutes, then add the whole and ground spices and the salt. Cook for another 2 minutes before stirring in the the tomato purée and cooking for 2 minutes more.
Add the lamb with 250ml water and bring to a simmer. Reduce the heat and cover with a lid. Cook gently for 15 minutes, then remove the lid and stir. Cook, uncovered, for 30 minutes more, stirring every 10 minutes.
Add the chickpeas and cook for another 15 minutes or until the lamb is very tender. Season to taste.
Serve with steamed rice and the coriander sprinkled over.
(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury Publishing, 2024.)
Jono & Jules do food & wine 