Lamb and Chickpea Curry
User Reviews
0.0
0 reviews
Unrated
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Prep Time
15 mins
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Cook Time
2 hrs
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(Optional Soak):
2 hrs
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Total Time
4 hrs 15 mins
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Servings
6
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Course
Dinner
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Cuisine
Mediterranean, Middle Eastern
Lamb and Chickpea Curry
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The crunchy-sweetness of almonds and pomegranate pair well with this spiced lamb and chickpea curry.
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Ingredients
Spice Blend
- 1 tablespoon smoked hot paprika
- 2 teaspoon dried mint
- 2 teaspoon sumac
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon Aleppo pepper, (or ½ teaspoon red pepper flakes)
- 1 teaspoon dried thyme
- 1 teaspoon Turmeric
- ½ teaspoon cracked black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Curry
- ¼ cup olive oil
- 1 white onion, (halved and sliced into half-moons)
- 1 " ginger, (peeled and minced)
- 1 bay leaf
- 3 cloves garlic, (minced)
- 1 lb lamb shoulder or leg, (cut into 1″ chunks)
- 1 cup dried chickpeas, (or canned, juices reserved)
- 1 green bell pepper, (cored and chopped into 1″ chunks)
- 1 cup canned crushed tomatoes
- ½ cup almonds, (roughly chopped)
- ½ cup pomegranate seeds
- Salt, (to taste)
- fresh mint (for serving)
- steamed basmati rice, (for serving)
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Instructions
If using dry chickpeas, bring chickpeas, 4 cups of water, and a big pinch of salt to a boil in a small saucepan and then simmer for 1-2 hours, or until tender. Skip if using canned beans.
Heat a large saucepan or dutch oven over a medium-high flame and then add all the spices and dry toast until very fragrant, about 2 minutes. Remove from pot and crush with a mortar and pestle or spice grinder.
In the same pot, add the olive oil and lamb chunks and sear on all sides until browned, about 3-4 minutes per side. Remove with a slotted spoon, leaving the fat in the pot.
Add the sliced onions and a pinch of salt to the pot and saute for 10-12 minutes. Stir often until the onions begin to brown on the edges. Then, add the ginger, garlic, bay leaf, and ground spices and cook for another 1-2 minutes until very fragrant.
Add the cooked chickpeas, including the reserved liquid to the pot and scrap any browned bits off the bottom of the pan with a wooden spatula. If using canned chickpeas, add about 1 extra cup of water. Then, add the canned tomatoes, green pepper, and reserved lamb to the pot, cover and simmer on low for 2 hours.
After the 2 hours, the curry should be thick and smooth but if it is still runny continue to cook uncovered for an additional 10-15 minutes. Taste and adjust for salt.
Remove from heat and top with crushed almonds and pomegranate seeds. Serve over basmati rice with fresh mint.
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