So I know I’ve mentioned -what has to be over a million times now- that I love a good curry. Like I should seek help kinda love. Like of reals! But seriously, someone tell me what’s not to love about a hot bubbly, fragrant, flavorful bowl of bright creamy curry over steaming rice? This Curry Lamb Chickpeas Stew might just be my favorite stew that I have cooked in a long time.
My love of lamb is no secret around here. I have roasted shanks. I have made it into fried rice even. I also have a grilled lamb recipe in the works. I made it for the 4th of July and it was a hit. And now I get to share this curry recipe. You can easily use got in this recipe- which is what my mom prefers.
I found that the tomatoes, carrots and chickpeas just works so nicely in this stew. You can of course use any mix of veggies you’d like. This is so easily customize. A curry is a very forgiving stew, because the spices are so bold they lend to any combo of vegetables.
I don’t have a lot of finished picture lately. Forgive me but these kids. Gahhhhhhh! They get into everything. Can you tell that summer vacation is kicking my butt?And apparently Jonathan is in a faze of eating the house down. He is growing so fast. Just today I realized that he is almost as tall as I am. Like when did that happen? He is going to be super tall. I cannot handle this conversation. I am not ready. So I am gonna stop right here.
Also, quick tip if you are a cilantro hater, you can add some basil. But for the life of me, I’ll never understand how someone can hate cilantro. But you either love it or hate it. Obviously, I’m a lover.
This stew has been something that I’ve made for years. It was one of the first recipes that I attempted solo when I first got married. I just never got around to taking pictures. But I couldn’t wait any longer. I had to share.
When I posted the Jerk Chicken chili someone asked me why I make chili during the summer months. That’s easy- I live in a state with unpredictable weather. If you visit Florida on vacation you would think- it is so nice and summer all the time. That is not true- this is what the weather looks like most of the time:
7-8 am mosquitos are on the attack.
8-10 am HOT!
10-12 am HOTTER!!
12-2 pm SUPER HOT like 105 degrees.
2-4 pm Thunderstorm out of nowhere.
4-6 pm HOT again like didn’t we just have hurricane strength winds and rain?
6-8 pm mosquitos are on the attack again.
This stew made the lamb so incredibly tender. I had a hard time transferring it from the pot to the serving bowl. It was the perfect fix for this rainy day in the sunshine state. Give it a try and let me know how you like it.
Peace and happiness,
Ann
Curry Lamb Chickpeas Stew
This Curry Lamb Chickpeas Stew is the perfect recipe for rainy days. It is warming and slightly spicy. It is also packed with vegetables and tender lamb.
Ingredients
- 3 Cups Chicken broth (just enough to slightly cover lamb)
- 2 Pound Lamb
- 1 can Chickpeas 19 oz rinsed and drained
- 1 Large Onion Chopped
- 4 Cloves Garlic minced
- 4 Sprigs Thyme
- 1 Can Whole Tomatoes (smash them) 16 oz
- 1 Teaspoon Turmeric
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Cumin
- 1 Tablespoon Smoked Paprika
- Salt and pepper
- 1 Bay Leaf
- 1 Tablespoon Chopped fresh cilantro
- 2 Tablespoon Oil
- 1 inch Fresh ginger minced
- 3 Carrots chopped
- 1/4 Cup Flour
Instructions
- In a ziplock bag- combine paprika, salt, pepper and lamb-rub the spices in the lamb. Allow to marinate 4 hours to overnight. Combine the spices and salt in a bowl. In a large bowl, stir together flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat the oil in a large pot. Add lamb a few pieces at a time; don’t overcrowd. Brown the lamb on all sides, about 5 minutes each batch.Remove the lamb and set aside. Add the onion to the pot. Cook for 2 minutes. Stir in the garlic and ginger- cook for 1 minute. Stir in the lamb and remaining spice mixture. Stir in the broth, tomato and carrots – bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 1/2 hours. Stir in the chickpeas – cook, covered, for 20 minutes. Take out some of the vegetables and smash them. Add them back to the pot- this will thicken the sauce naturally.Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve with hot rice.
