Ingredients:-

• 1 onion, peeled and finely chopped
• 2 teaspoons garam masala - see below
• 2 teaspoons turmeric
• ½ teaspoon ground cinnamon
• 1 garlic clove, crushed
• 1 green chilli, finely chopped
• 1 carton chopped tomatoes
• 1 tin coconut milk
• 350g leftover roasted lamb, diced
• 1 tin chickpeas
• 250g long grain and wild rice
• 300g frozen very fine whole green beans

Method:-

• Heat oil in a large, deep frying pan and add the onion.
• Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.
• Add the garlic and chilli, and cook for 1 minute.
• Add the tomatoes and coconut milk and stir to combine.
• Simmer for about 10 minutes before adding the cooked lamb and chickpeas.
• Simmer for a further 10 minutes.
• Meanwhile, cook the rice and the frozen beans in separate pans to pack instructions. Serve the curry with the rice, green beans and yogurt on the side.

For the Garam Masala

Ingredients:-

• 1 tablespoon ground cumin
• 1.5 teaspoons ground coriander
• 1.5 teaspoons ground cardamom
• 1.5 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground nutmeg



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Method:-

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
• Place mix in an airtight container, and store in a cool, dry place.