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Easy lamb curry
Fruit and vegetables
2
onions
, halved then thinly sliced
400g/14oz can chopped plum
tomatoes
125g/4½oz baby leaf
spinach
, well washed
Tins, packets and jars
400g/14oz can
chickpeas
, drained
Cooking ingredients
2 tbsp vegetable or
sunflower oil
1
cinnamon
stick
6
cardamom
pods
1 tbsp
tomato purée
Dairy, eggs and chilled
generous knob of
butter
Meat, fish and poultry
1.5kg/3lb 5oz
lamb shoulder
, boned weight, cut into cubes
Other
4 tbsp
homemade curry paste
, or use a shop-bought madras paste
300ml/½ pint hot chicken or
lamb stock
Back to recipe
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