Lamb and Chickpea Curry
September 14, 2015
- Prep: 10 mins
- Cook: 6 hrs
6 hrs 10 mins
- Yields: 4 - 6
1- Heat half the oil in a large saucepan
2- Cook onion until it starts to go translucent and set aside
3- Coat the lamb pieces in flour then cook in remaining oil, in saucepan until it's just started to brown
4- Put onion, lamb, curry paste, chickpeas, tomatoes, coconut cream, sugar, garlic, mushrooms in slow cooker on high for 6hrs. Add the spinach in 30mins before finished and give it a stir.
5- Serve with rice, yogurt and coriander
Submitted by Holly Boyall
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