Spiced Chickpea with Coconut & Lamb.

This is an oldie but a goldie!
Been making it for years: it’s perfect in winter.
The shredded coconut makes it delicious. And it’s so easy:
All you do: open can of chickpeas and cook with spices. Stir through the coconut . Serve with Lamb. Done !
NB: This pic is of another similar recipe.

You need for 4 fashionista or 32 models:

500g lamb fillet.
1 tbls olive oil
1 to 2 garlics
3cm ginger peeled,  finely chopped
1/2 teasp dried chillies or more or less according to your taste
2 teasp mustard seeds
6 curry leaves.
¾ cups shredded coconut
1 teas brown sugar
400g gram can of chickpeas drained rinsed
Serve with Basmati rice if you like

• Cook the lamb fillets to your liking.
• Set aside to rest
• Heat oil in a large frying pan over medium heat.
• Add garlic, ginger, mustard seeds, chilli, curry leaves for about 1 minute or so.
• Stir in coconut and cook until it’s slightly golden. Takes about 2 mins.
• Add chickpeas and brown sugar, toss and combine unti heated through,
• Arrange the chickpeas on a platter
• Then cut lamb into thin slices and serve lying nonchalantly across chickpeas.
• Serve with rice or on its own is fine
• Delicious !