Roast Lamb Curry With Chickpeas-Lamb, Day Three

Still working on that leg of lamb, I made a large batch of curry to freeze in individual servings for lunches. At least that was the plan-someone has already helped himself to a couple generous bowls.

This would make an excellent meal served over rice or potatoes, with flatbread.

You Will Need:

4 tablespoons cooking oil (possibly more)
2 large onions, chopped
1 cup celery, chopped
2 cups diced, roast lamb
4 cups cooked chickpeas
1 14.5 oz tin of whole tomatoes, including juice
2 tablespoons minced fresh ginger
10 dried apricots, quartered
1/2 cup grated coconut
Water

Spice Mix:
2 tablespoons dried coriander
1 teaspoon dried red pepper flakes (more or less to taste)
Salt to taste (use less if using tinned chickpeas)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric

In a large, heavy pot, put the oil in and heat over medium. Add the onion and celery and cook a few minutes until softened. Add the apricots and coconut and cook a fe minutes more. Add the ginger and more oil if everything is starting to stick. Mix the spices together in a bowl and add to the pot. Cook about a minute to distribute well. Add the lamb and chickpeas. Again, if you need more oil, go ahead and add it. When everything is well coated in oil and distributed well, add enough water to cover the contents of the pot. Cook it over medium heat until it reduces to a thick sauce. After the first ten minutes you can reduce it to a simmer and let it cook slowly, but in my experience this isn't necessary. Curry will continue to develop flavour sitting in the fridge-a slow cooking is not really required.