Lamb Curry with Chickpeas

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Nutritional Information

Amount per serving
  • Calories: 460
  • Fat: 21g
  • Saturated fat: 8g
  • Protein: 45g
  • Carbohydrate: 22g
  • Fiber: 6g
  • Cholesterol: 123mg
  • Sodium: 321mg


  • 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


  1. Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.
  2. 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.
  3. 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.
  4. 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.
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