Curried Lamb With Chickpeas

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This is the only way i can get my dh to eat chickpeas and aubergines! Serve with plain rice or flat bread. Cooking time indicated does not include the cooking time for chickpeas.

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Steps

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Place the chickpeas in a saucepan and cover with 1.

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2 litres boiling water , bring it to boil then put the lid on and cook for about an hour or till the peas are tender.

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Drain the chickpeas reserving the liquid and then put them on the side.

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Heat the oil in a large thick-based saucepan , add in the cubes of meat and then brown them over hight heat and then set them aside onto a plate.

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Then on medium heat , add in the chopped onion , garlic , ginger and aubergines to the pan and stir them around in the oil and fry until brown for about 10 minutes.

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Add in the ground spices and cook for another 10 minutes then add in the tomatoes.

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Return the meat to the pan with the chickpeas and 500ml of the stained liquid.

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Bring up to simmering point , reduce heat to low , cover and cook very gently for 45 minutes until the sauce has thickened stirring occasionally.

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Finally , stir in the yoghurt and cook for a further 10-15 minutes.

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Remove from heat and garnish with chopped mint.

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Ingredients

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chickpeas, lamb shoulder, oil, onion, garlic cloves, fresh ginger, aubergine, ground turmeric, chili powder, garam masala powder, tomatoes, yoghurt, of fresh mint