Lamb Curry with Chickpeas
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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
- 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.
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