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Before you jump to My lamb and chickpea curry ! recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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Know that your heart needs blueberries. Fact: Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene works so much like the resveratrol that is found in grapes. Pterostilbene is an antioxidant that helps the body be better at processing cholesterol and fats. The easier it is for your body to break down fat and cholesterol, the less probable it is for those things to build up in your system and cause problems for your heart. That just means that it helps keep your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to my lamb and chickpea curry ! recipe. To cook my lamb and chickpea curry ! you only need 26 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare My lamb and chickpea curry !:
- You need 1 kg lamb chopped in chunks
- Get 1 can chick peas
- Prepare 1 cup yogurt
- Take 1 tbsp balti paste
- Use 1 tbsp madras curry powder
- Take 1 tsp tumeric
- Provide 1 tsp garam masala
- Use 1 tsp cumin
- Prepare 1 tsp chilli powder
- You need 2 tsp meat masala powder
- Use 3 tbsp fresh coriander
- Get 2 tbsp garlic paste
- You need 1 tbsp tomato paste
- Get 1 tbsp coriander powder
- Prepare 2 red onion thinnley sliced
- Use 1 large tomato chopped
- Get For the rice
- Get 2 cups basmati rice
- Use 2 1/2 cup water
- Provide Red/ green/ yellow food colouring powder
- You need For yogurt
- Get Half cucumber peeled and chopped
- Use 1 tomato deseeded and chopped
- Take 1 tsp garlic paste
- Prepare 1/2 tsp mint sauce
- Take Then mix season and put in fridge till everythings done
Instructions to make My lamb and chickpea curry !:
- 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.
- 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.
- And cook longer on a low heat for a further 10 mins.then top with 1 tbsp ghee.
- 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.
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