Curried Lamb With Chickpeas Recipe

Name: Curried Lamb With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g chickpeas, soaked overnight and drained; 900 g lamb shoulder, cut into chunks and trim off excess fat; 4 -5 tablespoons flavourless oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 aubergine, cut into small chunks; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 1 teaspoon garam masala powder; 450 g tomatoes, chopped; 150 g yoghurt; 2 tablespoons chopped of fresh mint

Servings: persons

175 g chickpeas, soaked overnight and drained
900 g lamb shoulder, cut into chunks and trim off excess fat
4 -5 tablespoons flavourless oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 aubergine, cut into small chunks
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala powder
450 g tomatoes, chopped
150 g yoghurt
2 tablespoons chopped of fresh mint

1
Place the chickpeas in a saucepan and cover with 1.2 litres boiling water, bring it to boil then put the lid on and cook for about an hour or till the peas are tender.
2
Drain the chickpeas reserving the liquid and then put them on the side.
3
Heat the oil in a large thick-based saucepan, add in the cubes of meat (small quantities at a time) and then brown them over hight heat and then set them aside onto a plate.
4
Then on medium heat, add in the chopped onion, garlic, ginger and aubergines to the pan and stir them around in the oil and fry until brown for about 10 minutes.
5
Add in the ground spices and cook for another 10 minutes then add in the tomatoes.
6
Return the meat to the pan with the chickpeas and 500ml of the stained liquid (add water if the liquid is not enough).
7
Bring up to simmering point, reduce heat to low, cover and cook very gently for 45 minutes until the sauce has thickened stirring occasionally.
8
Finally, stir in the yoghurt and cook for a further 10-15 minutes.
9
Remove from heat and garnish with chopped mint.

1766

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 175 g chickpeas, soaked overnight and drained, 900 g lamb shoulder, cut into chunks and trim off excess fat, 4 -5 tablespoons flavourless oil, 1 large onion, chopped, and more.

Yes, Curried Lamb With Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lamb With Chickpeas

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