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How to make One pot chickpea and lamb curry with coconut sambal

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 Lebanese cucumber, finely chopped
  • 20g (1 ⁄4 cup) desiccated coconut
  • 400ml can coconut milk
  • 4 green shallots, thinly sliced
  • 8 (about 1kg) lamb loin chops, excess fat trimmed
  • 80g (1 ⁄3 cup) gluten-free korma curry paste
  • 2 tbs vegetable oil
  • 400g can chickpeas, rinsed, drained
  • 1 small head (about 150g) broccoli, cut into small florets
  • Steamed rice, to serve

Method

  • Step 1 Place the cucumber, desiccated coconut, 125ml (1 ⁄2 cup) coconut milk and half the shallot in a bowl. Stir to combine.
  • Step 2 Place the lamb and half the curry paste in a large bowl. Use your hands to evenly coat the lamb.
  • Step 3 Heat the oil in a large frying pan over high heat. Cook the lamb, in batches, for 1 minute each side or until lightly browned. Set aside.
  • Step 4 Reduce heat to medium. Wipe the pan clean with paper towel. Add the remaining curry paste and cook, stirring, for 1 minute. Add the chickpeas, broccoli and remaining coconut milk. Cover and simmer for 2 minutes.
  • Step 5 Return the lamb to the pan. Stir to combine. Cover and simmer for 3-5 minutes or until the lamb is cooked to your liking. Top with the coconut sambal. Serve with rice.