Chickpea – Spinach – Lamb Curry

Ingredients for 2 servings:

• 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 1 cm)
• 1 tsp oil (sunflower or rapeseed oil)
• ½ chili pepper(s)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp curry powder
• 2 tsp tomato paste
• salt and pepper
• 1 cube of stock (lamb stock, e.g. from Oxo), if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

WW – suitable

Thaw the spinach and chop it finely if necessary. Grate the ginger, finely chop the chili pepper, and grind it into a paste in a mortar and pestle along with the other spices (except pepper and salt) and tomato paste. Add 1-2 tablespoons of water if necessary. Cut the lamb fillet into bite-sized pieces at room temperature. Season with salt and pepper to taste. Finely dice the onion and garlic and fry in the oil. Add the lamb pieces and fry briefly. Now add the spice paste and fry for another 1-2 minutes. Now add the chickpeas, including their juice, and the spinach. Top up with a little more stock if needed and simmer everything for about 15 minutes. Adjust the seasoning if necessary (you’ll probably need a little more salt now). Now it’s time to serve.