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Cook1 hr 30 mins
This is the only way I can get my DH to eat chickpeas and aubergines! Serve with plain rice or flat bread. Cooking time indicated does not include the cooking time for chickpeas.
- 175 g chickpeas, soaked overnight and drained
- 900 g lamb shoulder, cut into chunks and trim off excess fat
- 4 -5 tablespoons flavourless oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 aubergine, cut into small chunks
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala powder
- 450 g tomatoes, chopped
- 150 g yoghurt
- 2 tablespoons chopped fresh mint
- Place the chickpeas in a saucepan and cover with 1.2 litres boiling water, bring it to boil then put the lid on and cook for about an hour or till the peas are tender.
- Drain the chickpeas reserving the liquid and then put them on the side.
- Heat the oil in a large thick-based saucepan, add in the cubes of meat (small quantities at a time) and then brown them over hight heat and then set them aside onto a plate.
- Then on medium heat, add in the chopped onion, garlic, ginger and aubergines to the pan and stir them around in the oil and fry until brown for about 10 minutes.
- Add in the ground spices and cook for another 10 minutes then add in the tomatoes.
- Return the meat to the pan with the chickpeas and 500ml of the stained liquid (add water if the liquid is not enough).
- Bring up to simmering point, reduce heat to low, cover and cook very gently for 45 minutes until the sauce has thickened stirring occasionally.
- Finally, stir in the yoghurt and cook for a further 10-15 minutes.
- Remove from heat and garnish with chopped mint.