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Lamb with Chickpea Curry

Not traditional but delicious.

Pre heat oven to 350.

heat a heavy weight stock pot, or dutch oven, on medium high. Add the vegetable oil and wait until hot. Add the meat, large pieces are fine, and brown on all sides. Remove the meat and set aside.

Add the pureed onion to the pan with the ginger, garlic, green chile, coriander, cardamom pods, ground pepper, salt, and chili powder and cook for 8 minutes.

Add the tomato paste, yogurt, garam masala, and turmeric. When bubbling add the meat and cover the pieces with the sauce. If dry add some stock or water. Cover pot and place in the oven, or simmer on the stove on low.

Cook for two hours stirring, recovering meat, and adding liquid occasionally. One hour before serving add the chickpeas.

When finished cooking add the lemon juice, ground nutmeg. Garnish with fresh coriander when served.

By Alex Gibbons

Ingredients
3 servings
  • 2 tbl vegetable oil
  • 1 lb stew lamb with bones
  • 1 large onion pureed
  • 2 cloves garlic chopped
  • 1 inch fresh ginger chopped
  • 1/2 tsp chili powder
  • 2 tbl frozen hatch green chile
  • 3 cardamom pods
  • 1/2 tsp salt
  • 1 tsp ground coriander
  • 1/4 tsp ground black pepper
  • 1/8 tsp turmeric
  • 1 tsp garam masala
  • 1 tbl tomato paste
  • 1 tbl yogurt
  • 3/4 cup stock, or water
  • 1 can chickpeas
  • 1/2 tbl lemon juice
  • 1/8 tsp ground nutmeg
  • 3 tbl chopped fresh coriander