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Lamb and Chickpea Curry
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Lamb and Chickpea Curry

The crunchy-sweetness of almonds and pomegranate pair well with this spiced lamb and chickpea curry.

Prep Time
15 mins
Cook Time
2 hrs
(Optional Soak):
2 hrs
Total Time
4 hrs 15 mins
Servings: 6
Course: Dinner
Cuisine: Mediterranean, Middle Eastern

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 thyme dried
  • 1 teaspoon Turmeric
  • ½ teaspoon black pepper cracked
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
Curry
  • ¼ cup olive oil
  • 1 onion halved and sliced into half-moons, white
  • 1 " ginger peeled and minced
  • 1 bay leaf
  • 3 cloves garlic minced
  • 1 lb lamb shoulder cut into 1″ chunks, or leg
  • 1 cup chickpeas or canned, juices reserved, dried
  • 1 green bell pepper cored and chopped into 1″ chunks
  • 1 cup crushed tomatoes canned
  • ½ cup almonds roughly chopped
  • ½ cup pomegranate seeds
  • salt to taste
  • mint for serving, fresh
  • basmati rice for serving, steamed

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.