Ingredients
Scale
- For the Curry:
- 2 lbs lamb shoulder, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (14 oz) coconut milk
- 1 cup chicken or beef stock
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon honey or brown sugar
- Juice of 1/2 lime
Instructions
- In a large pot, heat olive oil over medium-high heat. Add lamb chunks and sear until browned on all sides. Remove lamb and set aside.
- Reduce heat to medium. Add diced onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- Stir in curry powder, cumin, smoked paprika, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
- Add tomato paste and stir well. Pour in coconut milk and stock, stirring to combine.
- Return lamb to the pot. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 hours, stirring occasionally.
- Add chickpeas, honey or brown sugar, and lime juice. Simmer uncovered for another 20 minutes until sauce thickens.
- Serve hot with garlic naan and basmati rice.
Notes
Garnish with fresh cilantro if desired. Adjust salt to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 580
- Sugar: 8 g
- Fat: 35 g
- Carbohydrates: 28 g
- Protein: 38 g