Indian Spiced Chickpeas and Lamb Traybake
By OcadoLife
Published on 29 December 2022
Lamb loves spicy and herby flavours, and this dish brings them all together in an easy traybake. If you like, swap the herbs on top for a handful of mint and serve alongside mini naan breads to mop up the juices. Looking for more traybake dinner ideas? We’ve got you covered.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 80 g of korma paste, we used Geeta's Korma Paste
- 1.5 tsp of cumin seeds, lightly crushed
- 4 cloves of garlic, crushed
- 1 lemon, juiced
- 4 tbsp of olive oil
- 4 lamb cutlets, double if you're hungry
- 2 onions, thinly sliced
- 3 sweet potatoes, medium, peeled and cut into 2cm pieces
- 400 g of tinned chickpeas, drained
- 250 g of vine cherry tomatoes
- 1 handful of fresh coriander, chopped
- 4 tbsp of greek yoghurt, to serve
- 4 tbsp of mango chutney, to serve
- 2 tsp of chilli flakes, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Mix together the korma paste, cumin, garlic, lemon juice and 2 tbsp of the olive oil. Put the lamb into a bowl and use half the mix to coat. Rub in well and set aside.Step 2
Spread the onions and sweet potatoes out in a tray. Drizzle with 1 tbsp olive oil, stir gently to coat and put in the oven for 20 mins.Step 3
Stir the rest of the spice mix into the chickpeas and when the cooking time is up, scatter them into the tray and lay the tomatoes and lamb on top. Season well and drizzle with the remaining 1 tbsp oil.Step 4
Cook for 15-18 mins more, until the potatoes are tender, the tomatoes are beginning to blister and the lamb is cooked to your liking (you want it to be pink in the centre).Step 5
Allow the meat to rest for a few mins before serving, top with herbs, yoghurt, mango chutney and chilli flakes, then let everyone tuck in.