Lamb and Chickpea Curry: Recipe courtesy of Bev Paterson
Fry the onion in a hot pan with oil until soft
Add lamb and cook until brown
Add paprika, smoked paprika, cumin, salt and pepper and stir though for 1min
Add Mushroom, pepper, courgette and coriander and cook for another 3-5min
Add chickpeas, tomato puree and stock and cook until chickpeas are soft and desired consistency reached
Serves 4
Category 1 recipe
1 onion, chopped
150g mushrooms, diced
1 red pepper, diced
1/2 courgette, diced
Handful coriander
2 tsp paprika
1/2 tsp smoked paprika
2 tsp cumin
Lamb stock
65g tomato puree
400g canned, drained chickpeas
Salt and pepper
Category 2 recipe
1.5 onion, chopped
200g mushrooms, diced
1.5 red pepper, diced
1 courgette, diced
Handful coriander
2 tsp paprika
1/2 tsp smoked paprika
2 tsp cumin
Lamb stock
75g tomato puree
500g canned, drained chickpeas
Salt and pepper
Category 3 recipe
2 onion, chopped
250g mushrooms, diced
2 red pepper, diced
1.5 courgette, diced
Handful coriander
2 tsp paprika
1/2 tsp smoked paprika
2 tsp cumin
Lamb stock
85g tomato puree
600g canned, drained chickpeas
Salt and pepper
