Chickpeas – Spinach – Lamb Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g lamb fillet (s)
- 500 g spinach (frozen)
- 1 can chickpeas (400 g)
- 3 cloves garlic
- 1 onion (s)
- 1 piece (s) ginger (approx. 2 x cm)
- 1 teaspoon oil (sunflower or rapeseed oil)
- 0.5 ½ chilli pepper (s)
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon curry powder
- 2 teaspoons tomato paste
- salt and pepper
- 1 cube broth (lamb broth, e.g. from Oxo), possibly
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and, if necessary, chop it slightly. Grate the ginger, cut the chilli pepper into small pieces and process it together with the other spices (except pepper and salt) and tomato paste in a mortar to make a paste. Possibly add 1 - 2 tablespoons of water.
- Cut the lamb fillet into bite-sized pieces at room temperature. Salt and pepper to taste.
- Dice the onion and garlic and fry in the oil. Add the lamb pieces and fry them briefly. Now add the spice paste and fry again for 1 - 2 minutes.
- Now add the chickpeas with their juice and the spinach. If necessary, fill up with a little broth and let everything simmer for about 15 minutes. Possibly add seasoning (probably some salt is missing now).
- Now it can be served.
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