Ina Garten's Lamb and Chickpea Curry Recipe

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Flavour Network | Best Easy Recipes & Cooking Tips

3 ratings

· 2hr 40min · Gluten free · 8 servings

Hearty, warming lamb and chickpeas in a rich tomato curry.

Anne Luk

Ingredients

Meat

• 2 lb Lamb shoulder, boneless

Produce

• 1 cup (3/4-inch-diced) carrots

• 1 cup (3/4-inch-diced) celery

• 4 cups Chickpeas, canned

• 2 tsp Garlic

• 1 tbsp Ginger, fresh

• 1/2 cup Golden raisins

• 1 Parsley or cilantro, Whole fresh leaves

• 1 tsp Rosemary, fresh leaves

• 1 tsp Thyme, fresh leaves

• 1 cup Yellow onion

Canned Goods

• 2 cups Chicken stock

• 1 (13.5-oz) can Coconut milk

• 1/2 cup Tomato paste

Condiments

• 2 tbsp Harissa

• 3 tbsp Maple syrup, pure

Pasta & Grains

• 1 Basmati rice

Baking & Spices

• 1/2 cup Brown sugar, dark lightly packed

• 1/2 tsp Fennel seeds, ground

• 1 Kosher salt and freshly ground black pepper

• 1/4 cup Madras curry powder

• 1 tsp Paprika, ground

Oils & Vinegars

• 1/2 cup Olive oil, good

Nuts & Seeds

• 1 tsp Cumin, ground

Dairy

• 1 Whole milk greek yogurt, Plain

Beer, Wine & Liquor

• 1/2 cup White wine, dry

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