Lamb Curry with Chickpeas

Recipe Time

Prep: 12 Minutes
Cook: 4 Hours

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

Ingredients

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

Preparation

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.

Note:

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note