Lamb Curry with Chickpeas

Lamb Curry with ChickpeasRecipe
6 Servings

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1 large onion, chopped
2 carrots, sliced 1/2 inch thick
1 (14 oz.) can reduced-fat coconut milk
3 tablespoons madras curry powder
2 1/2 pounds lamb shoulder, trimmed of fat and cut into 1 1/2-inch cubes
Kosher salt
Black pepper
2 tablespoons vegetable oil
1 (20 oz.) can chickpeas, drained and rinsed


Prep: 12 Minutes
Cook: 4 Hours

Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.

Heat a large skillet over medium-high heat until hot. Add 1 Tbsp. oil. Add one-third of lamb and cook until browned all over, about 6 minutes. Transfer lamb to slow cooker. Repeat with remaining batches of lamb and 1 Tbsp. oil.

Add 1/2 cup water to skillet, scraping pan with a wooden spoon to incorporate browned bits. Pour liquid into slow cooker. Cover and cook on high for 4 hours.

In final half hour of cooking, skim fat off stew and discard. Stir in chickpeas and continue to cook. Serve lamb over basmati or other white rice.

Created date

May 2006

Nutritional Information

Calories 460
Fat 21 g
Satfat 8 g
Protein 45 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 123 mg
Sodium 321 mg