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Indian-Spiced Lamb & Chickpea Curry
This curry is bursting with traditional Indian flavours. To save time the recipe can easily be cooked in a slow cooker.
Prep: 15 mins
Cook: 3 hours
Serves 4-5
Excellent source of iron
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IngredientsLamb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 612g| Energy kJ (kcal) | 3538 (845) |
| Protein (g) | 40.5 |
| Fat (g) | 34.6 |
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Saturated (g)
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17.2 |
| Carbohydrate (g) | 87.3 |
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Sugars (g)
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12.3 |
| Sodium (mg) | 942 |
| Iron (mg) | 6.3 |
| Zinc (mg) | 7.8 |
| Vitamin B12 (ug) | 2.2 |
| Vitamin D (ug) | |
| Selenium (ug) | 19.0 |
This carbohydrate and protein rich dish would be perfect recovery meal for after high impact exercise.
- You can use the slow cooker for this recipe with the same amount of liquid.
- To make clarified butter, simply melt butter over a low heat and tip into a small bowl. The milk solids settle at the bottom and the golden oil is the clarified butter – carefully pour that out and use for frying. Because you take out the milk solids, the butter won’t burn in the pan and it’s better for frying. Very simple, yet it adds such a great flavour to Indian dishes.
- To get the most juice out of a lemon, microwave it for 20 seconds and then roll it on a hard surface to soften it before cutting and squeezing.
- Protein-rich beef and lamb contribute to feeling satisfied after eating, handy if you are watching your weight.
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Comments & Reviews
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There are: 16 reviews, with an average rating of out of 5
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Made it with neck chops last night. It was easy and tasted amazing! Even better for lunch today. 6 stars!
Posted by Assar 2018-01-19 10:34:58
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You should credit Chelsea winter for this recipe. Exact copy from her everyday delicious book.
Posted by Livg 2017-04-06 20:12:27
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Great recipe! So delicious and straightforward to make
Posted by Laura 2017-04-05 22:08:02
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Love this!
Posted by Lucy 2017-01-30 15:37:22
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The 5 stars is justified. This recipe got rave reviews. Rice was great - I added some chopped silver beet before the end. The meat was delicately flavoured and tender.
Posted by Patricia 2016-10-17 18:37:36
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Thanks for all the fabulous feedback! Such a yummy dish to warm you up this winter :)
Posted by Beef + Lamb NZ 2016-07-05 12:35:40
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LOVE LOVE LOVE this curry! So easy to make and just delicious - the whole family loves it including my 2 year old! We serve it with paratha.
I have done both slow cooker and oven - if you use the slow cooker then add a little more liquid.
Posted by Susan 2016-07-05 10:13:54
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Love this recipe!
Posted by Kelly 2016-03-19 20:40:44
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I made this for my family for dinner and they loved it! I added potatoes instead of chickpeas since I didn't have it in my pantry.
Served it with hot Rotis, it was yum!
Posted by Andrea Lewis 2016-01-17 22:11:19
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Easy to prepare, and delicious! Bright flavour with the splash of lemon juice. I loved this so much I made it twice in one week!
Posted by Valerie Poulter 2016-01-10 13:41:13
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Preheat the oven to 150°C.
Lamb
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.
To serve
Before serving, you can remove the meat from the bones if you like so it’s easier to eat. Serve the curry with steamed rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.