Spices and root vegetables make this simple curry a warming winter meal. It can be made with lamb or venison, and the vegetables can be varied according to taste and availability. If using dried chick peas, remember to soak them in advance. The curry can be frozen, so you can make a double quantity and freeze half for an instant ready-meal later.
Lamb and chick pea curry
4 oz (approx 125 g) chick peas
8 oz (approx 250 g) lamb (or venison), cubed
6 oz (approx 150 g) cooking apple
1 lb (approx 450 g) vegetables (swede*, parsnip, turnip, leek, celery)
2 cloves garlic
1 teaspoon (1 x 5 ml spoon) ground cumin
1 teaspoon (1 x 5 ml spoon) ground ginger
2 teaspoons (2 x 5 ml spoon) ground coriander
4 oz (approx 100 g) chopped tomatoes
2 oz (approx 50 g) sultanas or raisins
Approx. 0.5 pint (approx 250 ml) water or stock
Soak the chick peas overnight in cold water. Rinse the soaked chick peas, put in a saucepan with plenty of water, bring to the boil and simmer for 1 – 1.25 hours until cooked. Drain.
Cut the lamb or venison into pieces about 1.5 cm (approx 0.5”) cubed.
Peel and chop the onion. Peel, core and chop the cooking apple. Peel and chop the vegetables. Peel the garlic.
Fry the lamb or venison in cooking oil over a medium heat until browned.
Add the chopped onion, apple and other vegetables and fry gently for a few minutes until starting to colour. Stir in the crushed garlic.
Stir in the spices and mix well. Add the chopped tomatoes, cooked and drained chick peas and dried fruit. Pour in the water or stock, season with salt and black pepper, and bring to the boil.
Simmer over a low heat approx 1 – 1.25 hours until the meat and vegetables are cooked.
Serve with rice and mango chutney.
Can be frozen.
*Short for ‘swedish turnip’. This is the English name; in Scotland the vegetable is called ‘neep’ (as in the dish ‘neeps and tatties’), and in North America I think it is called ‘rutabaga’.