Cosy Lamb, Spinach & Chickpea Slow-Cooked Pot

What You Will Need ... Lamb Pot

3 Tablespoons of Groundnut Oil or Veg Oil
1 large Onion , finely chopped
1 red Chilli or 1 tsp of lazy Chillies , finely chopped leave the seeds
1 tsp of Black Mustard Seeds
1 clove of Garlic , crushed
1 Cardamon pod , bashed up
1 tbsp ground Coriander
1 heaped tsp of Turmeric
500g of cubed, de-boned Lamb
350g of Spinach
1 tin of chopped tomatoes (400 grams)
Large pinch of Caster (superfine) Sugar
1 tin of Chickpeas (400 grams)
Salt & Pepper
A few dollops of Sour Cream for on top

For the Rice ...

Enough Basmati rice for four people
Large bunch of fresh Coriander
Large handful of sliced, toasted almonds

With the mercury still residing well below what is comfortable for someone who was born in August it was imperative that on Saturday night, as Robert & I got stuck into Season 2 of House , that we had something cosy and filling to eat. Something that also had so much flavour that it jumped out of the pot and on to our taste-buds. I also wanted to make a dish that was fairly slow cooked. One that left the sides of the pot laced with cooked-on juices as I find that this is a great sign of a rich, slow- cooked pot.

The fact that by the time this dish would be done my heartburn would be so bad I could really only manage A MOUTHFUL did not deter me as I’m getting mighty used to heating supper up for breakfast these days. But this means that I can confirm that the dish is just as delicious heated up the next day as it is straight from the stove.

So without further ado and if you want a pot that is as hard to clean as my one was on Saturday evening here is a wonderful ‘Winter Warming’ recipe that you’ll cook again and again because it’s so freaking EASY!!

Cosy Lamb, Spinach & Chickpea Slow-Cooked Pot
Serves 4

Here is a weight conversion chart

Heat the oil in a flameproof casserole dish on a LOW heat
Add the Onion, Chilli, Black Mustard Seeds, Garlic, Cardamon Pod, Coriander and Turmeric
Stir gently together ensuring that the onion softens but that the garlic doesn’t burn, hence the LOW heat
Add the cubed Lamb and coat the meat in the spice mix
Pour in the tin of Chopped Tomatoes and a large four fingered pinch of caster sugar
Allow to simmer for a minute or so and then add the spinach, half a cup of water and the tine of rinsed Chickpeas
Allow the spinach to wilt before transferring to a warm oven and cooking at 180c / 350f for approximately two hours or until the meat is tender
Serve in a bowl with a helping of rice on the bottom and a good dollop of Sour Cream on top

To make the rice you simply boil the rice and add the chopped, fresh coriander and the toasted almond slices. Mix it all up and place it in the bottom of the bowls, ready to place the lamb on top.

This is a great Winter dish and once you have all of the ingredients in your store cupboard you’ll make it again and again until the weather warms up.

It’s also one of those dishes that looks and tastes much more complicated than it actually is.

If I were you I would go along with the praise and wipe your brow dramatically as you bring it to the table or fireside. Nobody need know!

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