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.
- 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
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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.
