The 20024 House Lamb & Chickpea Curry
This is an Ina Garten recipe, her verison is called 1770 House Lamb & Chickpea Curry, so I’m renaming mine The 723 House Lamb & Chickpea Curry. Anyway, this recipe is AMAZING everything for chilly fall nights. The ingredient list is long, and it’s a bit more complex than your average dish, but don’t let that intimate you — it’s totally, totally worth it!
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: Dara Boxer
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
- 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.
- 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.
- 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.