Curried Lamb with Chickpeas
Savor the comforting warmth of Curried Lamb with Chickpeas, a fragrant and hearty dish that’s perfect for cozy dinners or special occasions. Tender cubes of seared lamb shoulder are simmered to perfection in a rich, spice-infused coconut milk base, featuring layers of flavor from cumin, coriander, turmeric, and a hint of cinnamon. Protein-packed chickpeas and a vibrant burst of fresh cilantro complete this wholesome curry, while a touch of lemon juice adds a bright, zesty finish. With its tantalizing aroma and melt-in-your-mouth texture, this slow-cooked masterpiece pairs beautifully with steamed rice or fluffy naan bread. Ideal for meal prep or sharing, this recipe is a must-try for anyone craving bold, aromatic flavors.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper (optional)
- 14.5 ounces canned diced tomatoes
- 1 cup coconut milk
- 1.5 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 0.25 cup fresh cilantro, chopped
- 0.5 cup water or stock (as needed)
- 1 tablespoon juice of one lemon
Instructions
Season the lamb cubes with salt and black pepper. Set aside.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes in batches, making sure not to overcrowd the pot, and sear them until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the chopped onions and cook until they are soft and golden brown, about 6-8 minutes.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook the spices for about 1 minute to toast them and enhance their flavor.
Add the diced tomatoes (along with their juice) to the pot. Use a wooden spoon to stir well and scrape any browned bits from the bottom of the pot.
Pour in the coconut milk and stir to combine. Return the seared lamb to the pot, along with any juices that accumulated.
Add the chickpeas and stir them into the mixture. If the curry seems too thick, add 1/2 cup of water or stock to loosen it slightly.
Bring the curry to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 60-75 minutes, or until the lamb is tender and the flavors have melded together. Stir occasionally to prevent sticking.
Once the lamb is fully cooked, taste the curry and adjust seasoning with more salt or spices if necessary.
Stir in the chopped cilantro and lemon juice just before serving for a fresh pop of flavor.
Serve hot with steamed rice or naan bread and enjoy!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
