- 2 tbsp ghee or vegetable oil
- 2 garlic cloves finely chopped
- 3 cm fresh ginger finely grated
- 400 g tin of chickpeas
- 4 leaves bay
- 4 green cardamom pods
- 1 medium onion sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder
- 2 tsp garam masala
- 400 g tin chopped plum tomatoes
- 8 small lamb chops
- 125 g baby spinach leaves
- Salt to taste
- Heat the oil in the inner pot. Add the bay leaves, cardamoms and cloves. When they sizzle, add the onion and cook until translucent and soft.
- Stir in the ginger and garlic and fry for two minutes.
- Add the spices, tomatoes and lamb. Cover the lamb with hot water, bring to the boil and then simmer for 5 minutes.
- Add the chickpeas and bring back to the boil and simmer for 2 to 3 minutes.
- Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot.
- Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for a minimum of 2 hours.
- Check the curry for seasoning and adjust with salt and pepper if needed.
- Add the spinach, stirring the spinach leaves into the curry until they wilt.
- Serve on a bed of rice that you either cooked in the top pot or a separate pan.
This weeks recipe is to celebrate Dewali. Mr D's curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.
If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.
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