Indian-Spiced Lamb & Chickpea Curry
Flavourful Indian Lamb Curry with Naan
4 - 6
Serves
15 mins
Prep Time
3 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
This curry is bursting with traditional Indian flavours. To save time the recipe can easily be cooked in a slow cooker.
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High Iron
High Protein
Ingredients
Lamb
1kg Quality Mark lean lamb shoulder chops
2 Tbsp butter
i
1 onion
finely chopped
2 garlic cloves
crushed and chopped
3cm fresh ginger
grated
1 Tbsp garam masala
1 Tbsp ground turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp curry powder
¼ tsp cayenne pepper
1 cup chicken stock
400g can chopped tomatoes in juice
400g can chickpeas
2 Tbsp lemon juice
i
½ cup plain yoghurt
To serve
plain unsweetened yoghurt
fresh coriander leaves
wild rice
cooked according to packet instructions
4 naan bread
Method
To Make Curry
To Serve
1
Preheat the oven to 150°C.
2
Heat a dash of oil in a large frying pan over a high heat.
3
Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
4
Reduce the heat to medium and add the butter and another dash of oil to the same pan. Add the onion, garlic and ginger and cook, stirring for about 5 minutes until the onion is soft.
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5
Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
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6
Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices.
7
Taste and season as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish.
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Nutrition Information per Serving (399g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1805 kJ (431 kcal)
Protein
39.9g
Total Fat
22.8g
Saturated Fat
9.3g
Carbs
13.7g
Sugars
4.3g
Sodium
390mg
Iron*
6.3mg
* Percentage of recommended daily intake (Aust/NZ)
