Lamb and chickpea sikandari
- Published: 17 Apr 19
- Updated: 18 Mar 24
It’s a roast AND it’s a curry… This slow-cooked, aromatically spiced lamb dish,
created by Scotland’s Curry Chef of the Year Ashok Ram, is the best of both worlds.
See the rest of our cracking lamb curry recipes here.
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Serves 6
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Hands-on time 30 min, oven time 4 hours, plus 24 hours marinating
Ingredients
- 2.5kg British higher welfare leg of lamb or small leg of goat (see Know-how)
- Rice or chapatis to serve
For the marinade
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 15 small garlic cloves, grated
- 1 tbsp chilli powder
- 1 tbsp tandoori masala powder (see tips)
- 2 tbsp dried fenugreek leaves (see tips)
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tbsp grated fresh ginger
- 1 tbsp English mustard
- 2 tbsp finely chopped fresh mint leaves
- 4 tbsp olive oil
- Finely grated zest and juice 2 lemons
- 1kg greek yogurt
- 3 tbsp fine sea salt
For the chickpea curry
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 4 tsp curry powder
- 2 x 400g tins chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- ½ tsp garam masala
Method
- Combine all the ingredients for the marinade in a bowl or jug. Pierce the meat all over with a sharp knife, then put in a roasting tin. Pour over the marinade, making sure the meat is completely coated. Cover with cling film and marinate in the fridge for at least 24 hours (see Make Ahead).
- Heat the oven to 160°C/140°C fan/gas 3. Remove the cling film and wipe off most of the marinade. Cover the lamb with a sheet of foil, sealing well at the edges. Roast for 3 hours or until the meat is tender.
- After 3 hours, remove the foil, turn up the oven to 200°C/180°C fan/gas 6 and cook the lamb for 30 minutes until it has a golden, crisp crust. Switch off the oven and leave the lamb inside for 30 minutes more.
- Meanwhile, make the chickpea curry. Heat the oil in a saucepan. Add the onions, garlic and ginger and fry until the onions are golden. Add the curry powder, cook for another minute, then add the chopped tomatoes. Simmer for about 10 minutes until the sauce begins to thicken.
- Add the chickpeas with a splash of water and simmer gently for 5 minutes, stirring occasionally. Add the garam masala, taste and season. Serve the lamb with the chickpea curry spooned over, with steamed basmati rice or chapatis.
- Recipe from March 2019 Issue
Nutrition
- Calories
- 832kcals
- Fat
- 51.6g (21g saturated
- Protein
- 71.2g
- Carbohydrates
- 17.9g (9.6g sugars)
- Fibre
- 5.7g
- Salt
- 2.1g
delicious. tips
lamThis recipe calls for a leg of lamb, but this month British lamb is slightly older and known as hogget. It has a more pronounced flavour than younger lamb, and that works well with the curried spices in this dish. This dish would also work well with goat – if your butcher doesn’t stock it, try cabrito.co.uk.
Marinate the lamb up to 48 hours ahead, covered in the fridge. Take it out of the fridge 1 hour before cooking.
Tandoori masala powder is available from larger supermarkets. If you can’t find it, use ½ tbsp chilli powder and ½ tbsp curry powder instead. Buy fenugreek leaves at souschef.co.uk or in larger Sainsbury’s.
Buy ingredients online
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