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Lamb and Chickpea Curry

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
 

  • 1 Tbs vegetable oil
  • 1 brown onion diced
  • 500g lamb pieces
  • Plain flour to coat
  • 290g korma curry paste
  • 400g chickpeas drained and rinsed
  • 400g diced tomatoes
  • 270ml coconut cream
  • 1 Tbs raw sugar
  • 1 Tbs minced garlic
  • 250g mushrooms quartered
  • 50g baby spinach
  • Steamed rice, natural yoghurt and coriander to serve

Instructions
 

  • - Heat half the oil in a large saucepan
  • - Cook onion until it starts to go translucent and set aside
  • - Coat the lamb pieces in flour then cook in remaining oil, in saucepan until it's just started to brown
  • - 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.
  • - Serve with rice, yogurt and coriander
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