Easy Step to Producing Yummy My lamb and chickpea curry !

My lamb and chickpea curry ! is the first thing that appears to many people’s thought when it comes to a perfect dish. Today, we are going to tell you instructions on preparing a delicious My lamb and chickpea curry !.

My lamb and chickpea curry !

We hope you got benefit from reading it, now let’s go back to my lamb and chickpea curry ! recipe. To make my lamb and chickpea curry ! you only need 26 ingredients and 4 steps. Here is how you cook that.

Firstly, here are the ingridients that you should ready to make My lamb and chickpea curry !:

  1. Prepare of lamb chopped in chunks.
  2. Take of chick peas.
  3. You need of yogurt.
  4. Use of balti paste.
  5. Get of madras curry powder.
  6. Get of tumeric.
  7. Use of garam masala.
  8. Use of cumin.
  9. Take of chilli powder.
  10. Prepare of meat masala powder.
  11. Take of fresh coriander.
  12. Get of garlic paste.
  13. Get of tomato paste.
  14. You need of coriander powder.
  15. Take of red onion thinnley sliced.
  16. Provide of large tomato chopped.
  17. You need of For the rice.
  18. Use of basmati rice.
  19. Prepare of water.
  20. Get of Red/ green/ yellow food colouring powder.
  21. Take of For yogurt.
  22. Provide of cucumber peeled and chopped.
  23. Provide of tomato deseeded and chopped.
  24. Use of garlic paste.
  25. Take of mint sauce.
  26. Prepare of Then mix season and put in fridge till everythings done.

After readying the ingridients, now we are set to make our delightful My lamb and chickpea curry !:

  1. Wash lamb and to a metal bowl and 4 big table spoon yogurt the 1tbsp balti paste and 1 tsp salt then mix all togeather and put in fridge 1 hour..
  2. Meanwhile chopped red onion thinnley and start fryin in the saucpan till softend the add the chopped tomato mix around 4 mins longer then add garlic paste and spices mix around then take the meat out the fridge and add to the saucepan and mix all around till all meats coated then add 1 cup of water and heat up on a high heat then turn down to meduim heat then add lid and leave cook 1hr once the water has reduced to your likeing depend how much sauce u want and the tomato puree and coriander..
  3. And cook longer on a low heat for a further 10 mins.then top with 1 tbsp ghee..
  4. Wash rice till clean heat 2 1/2 cups of water or just take from heated kettle 2tbspoon oil and 1 tbsp salt boil then add rice and leave boil till water reduced and gone the turn hear completley down on the smallest flame and just tip the food color on little dots either side of the rice then colour 15 mins checking and stiriing the rice halfway threw..

Recipe : My lamb and chickpea curry !

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