The 723 House Lamb & Chickpea Curry
 
Prep time
Cook time
Total time
 
This is an Ina Garten recipe that I'm borrowing and sharing with the world, because it's that fabulous! I pair this up with basmati rice, naan, and greek yogurt.
Author:
Recipe type: Beef
Serves: 8
Ingredients
  • 2 pounds boneless lamb shoulder (not tied), gristle and fat removed, 1-inch diced
  • ¼ cup Madras curry powder
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh rosemary leaves, minced
  • 1 teaspoon fresh thyme leaves, minced
  • ½ teaspoon ground fennel seeds
  • kosher salt and freshly ground black pepper
  • ½ cup good olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon fresh ginger, peeled and chopped
  • 2 cloves garlic, minced
  • 2 cups chicken stock, or vegetable stock
  • 1 (13.5-ounce) can coconut milk
  • ½ cup dry white wine
  • ½ cup tomato paste (6 ounces)
  • ½ cup dark brown sugar, lightly packed
  • 3 tablespoons pure maple syrup
  • 2 tablespoons harissa
  • 1 cup (3/4-inch diced) carrots (4 carrots)
  • 1 cup (3/4-inch diced) celery (2 large stalks)
  • 4 cups canned chickpeas, rinsed and drained (45 ounces)
  • Plain whole milk Greek yogurt, for serving
  • Whole cilantro leaves, for serving
Instructions
  1. Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, salt and pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15-30 minutes.
  2. Meanwhile, heat the oil in a large Dutch oven, over medium heat. Add the onion and ginger and sauté for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings, and sauté for 10-15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered for 1 hour, stirring occasionally.
  3. Add the carrots, celery, chickpeas, and season with salt. Bring to a boil, lower the heat, and simmer partially covered for another 30 minutes. Serve in shallow bowls with the rice, a dollop of yogurt, and sprinkling of cilantro.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/the-20024-house-lamb-chickpea-curry/