This simple lamb and chickpea curry is incredibly delicious and is far tastier and healthier than takeaways. Serve with poppadoms to bring the taste of India into your home.
2.Heat 2 teaspoons of oil in a deep-frying pan over high heat. Cook lamb, in three batches, 2 minutes each batch, or until browned. Transfer to a heatproof plate.
3.Heat remaining oil in same pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until golden. Add curry paste; cook, stirring, 1 minute, or until fragrant.
4.Add tomatoes, chickpeas and water; bring to a simmer. Add beans, lamb and any resting juices; cook, stirring, 3 minutes, or until beans are tender. Stir in coriander. Serve with naan.
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