Chef/owner Lawrence Wararuk,
Luxalune Gastropub
The robust aroma and flavours of this satiating dish are counterbalanced by its cool, creamy and herbaceous garnishes. Make this big batch on the weekend and enjoy hot, filling lunches all week.
Ingredients
4 Tbsp olive oil
2 lb lamb, cut into 1″ cubes
4 cloves garlic, diced
1 large onion, diced
2 Tbsp yellow curry powder
1 Tbsp cumin
1 Tbsp chilli flakes
2 Tbsp dried thyme
2 Tbsp dried oregano
2 bay dried leaves
2 Tbsp brown sugar
4 cups water
2 Tbsp lemon juice
1 can chickpeas, drained and rinsed
1/2 cup diced Roma tomatoes
1/2 cup sour cream
fresh mint sprigs for garnish
Method
1. In a large pot over medium heat, heat oil. Add lamb, garlic and onions to brown, stir occasionally.
2. Meanwhile, in a medium-sized bowl combine curry, cumin, chilli flakes, thyme, oregano, bay leaves and sugar. Stir in water and lemon juice.
3. Once lamb has browned, add the sauce mixture to the pot and stir. Cover and simmer over low-medium heat for 30-45 mins, until lamb is tender.
4. Add chickpeas into lamb mixture, simmer 2-5 mins until heated through.
5. Remove bay leaves and serve topped with diced tomatoes, a dollop of sour cream and a sprig of mint.
Yield 10 servings