Jump to Recipe - Print Recipe Evaporated Milk Lamb & Chickpea Curry Prep Time: 10 minutesCook Time: 25 minutes Servings: 4 Aromatic quick lamb curry using evaporated milk, with a splash of vinegar to balance the richness – exciting! Print Recipe EquipmentSaucepanfrying pan MetricUS Customary Ingredients500 g lamb leg steaks cubed2 onion finely diced30 ml olive oil3 cloves garlic crushed2 vine tomatoes sliced1 tbsp cumin seeds1 tsp ground cinnamon1 tsp turmeric1 tbsp garam masala1 tsp chinese five spice1 pinch chili powder1 tin evaporated milk 400g1 tin chickpeas 400g / drained2 inch ginger grated5 g fresh coriander chopped15 ml cider vinegar0.5 tsp salt0.5 red onion thinly sliced200 g brown rice InstructionsRiceCook rice in salted boiling water to packet instructions (about 15-20 minutes), drain and reserve once done. CurryFry the cubed lamb in a little olive oil on a high heat to colour (few minutes), turn heat to medium and fry the...