Lamb and Chickpea Curry

1kg (2.2 pounds) lean lamb shoulder chops
2 teaspoons oil divided
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons fresh ginger, finely chopped
1 tablespoon each garam masala, turmeric, ground cumin, ground coriander, curry powder
1/4 teaspoon cayenne pepper
1 cup Stock Chicken
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
Juice of 1 large lemon (about 2 tablespoons)
1/2cup natural unsweetened yoghurt

To serve
Natural unsweetened yoghurt
Fresh coriander, chopped
Steamed rice and warmed naan bread
(NOT IN RECIPE CALCULATION)

Preheat the oven to 150 C/300 F. Heat 1 teaspoon of oil in a large frying pan over a high heat. Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside. Reduce the heat to medium and add the butter or clarified butter and 1 teaspoon of oil to the same pan. Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft. Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don't stick and burn. Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices. Taste and season as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish. To serve Before serving, you can remove the meat from the bones if you like so it is easier to eat. Serve the curry with steamed rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread. Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MMEQUEEN.