Indian-Spiced Lamb & Chickpea Curry
Flavourful Indian Lamb Curry with Naan
4 - 5
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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1kg Quality Mark lean lamb shoulder chops
2 tbsp butter
1, finely chopped onion
2, crushed garlic cloves
2 tsp, finely chopped fresh ginger
1 tbsp garam masala
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp curry powder
1/4 tsp cayenne pepper
1 cup chicken stock
400g can chopped tomatoes in juice
400g can chickpeas
2 tbsp lemon juice
1/2 cup plain yoghurt
To Make Curry
Preheat the oven to 150°C.
Heat a dash of oil in a large frying pan over a high heat.
Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
Reduce the heat to medium and add the butter or clarified 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.
Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
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.
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.
Nutrition Information per Serving (612g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)