4 spice lamb curry

I'm officially 27! Hip hip hoera!!
I'm not big on birthday so no birthday parties for me instead I went to work. My boss gave me a huge birthday hug and I found a huge birthday card on my keyboard, signed by the whole team! Thank you guys!!

My other big indulgence on my birthday is not cooking tea. As much as I like cooking, it is a nice feeling to be able to sit on the sofa watching crap telly while your other half is working hard on preparing a delicious meal.
So there was I, sitting comfortably under my green blanket watching American Idol season 9 - Atlanta Auditions while my husband cooking 4 Spice Lamb Curry, my choice of course.

He never had chick peas ever before so the fact that chickpeas is one the main ingredients in this dish was a huge challenge for him. He served the food unconvinced, mumbling "I don't think it's going to be good. I doesn't look right". But he was soo wrong. The dish was amazing. The lamb was soft and tender, the chickpeas were to die for and sauce was amazing.

I really think he should cook more.

 You think?

Four Spice Lamb Curry
from Good Food - 101 Best Ever Curries Book

takes 3o minutes
serves 4

Ingredients

2tbsp oil
1 large onion, very finely chopped
1 tsp chilli flakes
1 tsp ground ginger
2 tsp ground coriander
2 tsp ground cumin
500 gr lamb fillet, cubed
1 large pepper, seeded and cubed
1 lamb stock cube
3 tomatoes, cut into wedges
410g can chickpeas, drained
a little shopped fresh coriander, to garnish


1. Heat the oil, then fry the onion for about 4 minutes until soft. Stir in the spices reserving 1 tsp of cumin, then fry for a few seconds more. Toss in the lamb and pepper, and stir fry over a high heat until the meat has browned.
2. Stir in 200ml water, crumble in the stock cube, season well, the cover and cook for about 6minutes until the mixture is pulpy and the meat is tender. Stir in the tomatoes, chickpeas and remaining spoonfull of cumin, and heat through for 2 minuutes. If the sauce is too thick, add a splash of water to thin it a little. Serve with scattered coriander,

Serve with cous cous (or rice or naan or even chips!)