Name: Lamb and chickpea curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2 tablespoon vegetable or olive oil; 1.4 kilogram boned lamb shoulder, trimmed, cut into 3cm pieces; 2 brown onions, cut into large wedges; 2 cloves garlic, crushed; 1 fresh long green chilli, thinly sliced; 1/2 cup bought madras curry paste; 2 400g cans chickpeas, rinsed; 2 cup vegetable stock; 500 gram cherry tomatoes, halved; 200 gram tub natural yoghurt; 1/4 cup chopped mint, plus 1/3 cup small leaves extra; cooked white rice and mini pappadums, to serve

Ingredients

2 tablespoon vegetable or olive oil

1.4 kilogram boned lamb shoulder, trimmed, cut into 3cm pieces

2 brown onions, cut into large wedges

2 cloves garlic, crushed

1 fresh long green chilli, thinly sliced

1/2 cup bought madras curry paste

2 400g cans chickpeas, rinsed

2 cup vegetable stock

500 gram cherry tomatoes, halved

200 gram tub natural yoghurt

1/4 cup chopped mint, plus 1/3 cup small leaves extra

cooked white rice and mini pappadums, to serve

Method

1.Heat half the oil in pressure cooker over moderately high heat. Add lamb, in batches; cook and stir for 5 minutes or until browned. Transfer to a heatproof plate. Heat remaining oil in cooker. Add onion, garlic and chilli; cook and stir for 2-3 minutes or until onion is soft. Add curry paste; cook and stir for 1 minute or until fragrant.

2.Return lamb to cooker. Add chickpeas and stock. Cover and lock lid into place. Turn pressure valve to ‘cook’ position. Place over high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 20 minutes. Turn off heat. Turn valve to ‘steam release’ position. When pressure cooker indicator is down, open lid.

3.Return cooker, without lid, to moderate heat. Add tomato; cook and stir for 5 minutes or until tomato is soft. Remove from heat. Stand for 5 minutes. Combine yoghurt and mint in a medium bowl. Top lamb with extra mint. Serve with yogurt mixture, rice and pappadums.

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Ingredients

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