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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. 

Servings: 4 People
  • 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
  1. 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.

    Curry Lamb Chickpeas Stew