Lamb And Chickpea Curry Recipe

Name: Lamb And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or olive oil; 3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces; 2 None onions, cut into large wedges; 2 cloves garlic, crushed; 1 None fresh long green chili pepper, thinly sliced; 1/2 cup store-bought madras curry paste; 2 cans (14 oz each) chickpeas, drained and rinsed; 2 cups vegetable stock; 1 lb cherry tomatoes, halved; 1 cup plain yogurt; 1/4 cup chopped mint, plus additional 1/4 cup small leaves, to serve; None None Cooked white rice, to serve

Servings: persons

2 tbsp vegetable or olive oil
3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
2 None onions, cut into large wedges
2 cloves garlic, crushed
1 None fresh long green chili pepper, thinly sliced
1/2 cup store-bought madras curry paste
2 cans (14 oz each) chickpeas, drained and rinsed
2 cups vegetable stock
1 lb cherry tomatoes, halved
1 cup plain yogurt
1/4 cup chopped mint, plus additional 1/4 cup small leaves, to serve
None None Cooked white rice, to serve

1
Heat half the oil in a pressure cooker on medium-high heat. Add the lamb, in batches and cook and stir for 5 mins or until browned. Transfer to a heatproof plate. Heat the remaining oil in the cooker. Add the onion, garlic and chili pepper and cook and stir for 2-3 mins or until the onion is soft. Add the curry paste and cook and stir for 1 min or until fragrant.
2
Return the lamb to the cooker. Add the chickpeas and stock. Cover and lock the lid into place. Turn the pressure valve to 'cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce the heat to low. Cook for 20 mins. Turn off the heat. Turn the valve to 'steam release' position. When the pressure cooker indicator is down, open lid.
3
Return the cooker, without the lid, to a medium heat. Add the tomato and cook and stir for 5 mins or until the tomato is soft. Remove from the heat. Let stand for 5 mins.
4
Combine the yogurt and chopped mint in a medium bowl. Top the lamb with additional mint leaves. Serve the lamb with the yogurt mixture and rice.

1487

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tbsp vegetable or olive oil, 3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces, 2 None onions, cut into large wedges, 2 cloves garlic, crushed, and more.

Yes, Lamb And Chickpea Curry 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.

That's it — enjoy your meal!

Lamb And Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions