LAMB & CHICKPEA CURRY
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: American Indian
Serves: 8
Ingredients
  • 2 lbs. boneless lamb shoulder, 1-inch diced, gristle and fat removed
  • ¼ cup curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon ground fennel seeds
  • ½ teaspoon cayenne pepper (optional)
  • salt
  • ¼ cup vegetable oil
  • 1 yellow onion, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 garlic cloves, minced
  • 2 cups chicken stock
  • 1 (13.5 oz.) can coconut milk
  • ½ cup dry white wine
  • ½ cup tomato paste
  • ¼ cup dark brown sugar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons harissa
  • 4 carrots, ½- inch diced
  • 2 celery stalks, ½- inch diced
  • ½ cup golden raisins
  • 4 cups canned chickpeas, rinsed and drained
  • fresh cilantro
Instructions
  1. In a large bowl, mix all the dry spices and herbs: curry powder, 2 tablespoons salt, paprika, cumin, black pepper, rosemary, thyme, ground fennel seeds and cayenne pepper (optional).
  2. Add the lamb into the seasonings, toss well. Set aside for 15 minutes.
  3. Heat the oil in a large heavy bottom pot like a Dutch Oven, over medium heat. Add the onion and ginger, cook until the onion is translucent. Add the garlic and cook for one minute.
  4. Add the lamb and cook for 10-15 minutes, until evenly browned. Add white wine and chicken stock and scrape the bottom of the pot.
  5. Add the coconut milk, tomato paste, brown sugar, maple syrup and harissa. Bring to a boil, lower the heat and simmer, partially covered for about 1 hour. Stir occasionally.
  6. Add the carrots, celery, raisins, chickpeas, and 2 teaspoons of salt. Raise the heat to medium. Bring to a boil, lower the heat and simmer, partially covered for about 30 minutes.
  7. Serve hot with naan bread or rice with a sprinkle of fresh cilantro. Enjoy!
Notes
Ina uses ½ cup of dark brown sugar, but I think it's too sweet, so I cut back to ¼ cup. Also, cut back on the oil from ½ cup to ¼ cup. I used vegetable instead of olive oil. Last but not least, I like spicy food, so I added ½ teaspoon of cayenne pepper into the spice mix.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/lamb-chickpea-curry/