Lamb and Chickpea Curry with Spekko Long Grain Brown Onion Pulao Rice

Lamb and Chickpea Curry with Spekko Long Grain Brown Onion Pulao Rice

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Serves 4

I always keep a stock of tinned chickpeas. It is one of the most versatile ingredients that can be made into a dip, snack, fritter, soup, salad and is particularly delicious with lamb or chicken. I serve this with a delicious Spekko Brown Onion Pulao.

The aroma of the brown onion does help to build up your appetite. My sneaky secret is that I always prepare a larger quantity so I can have something to look forward to at lunchtime the next day.


1,2 kg lamb knuckles
60ml sunflower oil
2 cinnamon sticks
2 bay leaves
1 large onion, finely chopped
12,5ml ginger paste
12,5ml garlic paste
15ml red chilli powder
10ml ground coriander
10ml ground cumin
5ml garam masala
2,5ml turmeric
7,5ml coarse salt
1 tin chickpeas (400g), drained
2 tomatoes, blanched and chopped
Fresh coriander to garnish

Here’s how

Heat oil in a pot and fry cinnamon sticks and bay leaves until fragrant. Add onion to the oil and sauté until golden brown. Add ginger and garlic paste and stir for a few seconds. Ground spices burn very quickly when added to hot oil. Take care when you are adding the ground spices to the oil. Add red chilli powder, ground cumin, coriander, garam masala and turmeric. Stir the ground spices for 2 – 3 seconds only. The mixture in the pot should resemble a thick spice paste. Add lamb knuckles and coat the pieces in the spice paste. Add salt and continue stirring the lamb ensuring that the meat does not stick and burn. When the mixture does begin to stick, add boiling water and allow to simmer for 45 – 60 minutes until the meat is tender. Add chickpeas and simmer for 5 minutes. Make a space in the centre of the pot and add chopped tomatoes. Once the tomatoes have broken down into a thick pulp, gently stir and add more water if the sauce is too thick. Adjust the seasoning and garnish with fresh coriander. Serve with Spekko brown onion pulao.

Brown Onion Pulao

3 onions, finely sliced
1 tsp cumin seeds
3 cups cooked Spekko Long Grain Parboiled Rice
Sunflower oil to fry sliced onions
Salt to season

Here’s how

Heat sunflower oil in a non stick frying pan. Fry sliced onion on a medium heat until they are golden brown and slightly crispy. Remove from oil and drain on absorbent paper towel. Re-heat 25ml sunflower oil in a pot and fry cumin seeds until they splutter. Pour the fried cumin seeds over the rice. Sprinkling the fried onion over the cumin flavoured rice. Adjust the seasoning.

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