Lamb and Chickpea Curry (5.5 points p/serve)

1 Tbsn vegetable oil
1 clove garlic, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground cardamom
400g lamb, sliced into strips
1 medium onion, sliced into strips
150g green beans, halved
300g can chickpeas (garbanzo), drained
2 tomatoes, roughly chopped
1 tsp cornflour (for thickening)
2/3 cup beef stock

Sautee garlic and spices in oil, stirring until fragrant. Add lamb and sautee until browned. Remove lamb from pan and set aside. Using same pan, add onions and beans and sautee until tender. Mix cornflour with beef stock. Return lamb to pan and add chickpeas, tomato, spinachf and stock mixture. Stir over heat until mixture boils and thickens.

Fantastic with boiled Jasmine Rice.

Number of Servings: 4

Recipe submitted by SparkPeople user WOTSHEWROTE.