Curried Lamb With Chickpeas Recipes

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LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH



Lamb, chickpea & spinach curry with masala mash image

Try this flavourful lamb curry with creamy mash

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 14

1 tbsp oil
500g lean lamb stewing cubes
1 red onion , sliced into half moons
1 cm piece ginger , peeled and finely chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomato
200g can chickpeas , washed and drained
1 tsp garam masala
100g spinach , roughly chopped
700g potato , peeled and quartered
1 tbsp korma curry paste (we used Patak's)
100ml thick yogurt

Steps:

  • Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
  • Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium

CURRIED LAMB



Curried Lamb image

Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.

Provided by Galley Wench

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 6

Number Of Ingredients 16

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice

Steps:

  • Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  • Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
  • Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g

SPICY LAMB WITH CHICKPEAS



Spicy lamb with chickpeas image

For a no-fuss everyday meal try spicy lamb with chickpeas

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 5

700g cubed lamb
400g can tomatoes in rich juice
2-3 tsp harissa paste
410g can chickpeas , drained
handful fresh coriander

Steps:

  • Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
  • Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
  • Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.91 milligram of sodium

CRISPY LAMB MEATBALLS WITH CHICKPEAS AND EGGPLANT



Crispy Lamb Meatballs With Chickpeas and Eggplant image

This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread. Since these meatballs aren't made with binders like eggs or bread, they're truly best made with a fatty meat like lamb. If you decide to use pork or beef instead, make sure it's a mixture with a higher fat content or the meatballs could turn out dry. Since eggplant can really soak up oil when pan-frying, feel free to add more to the skillet as the slices cook.

Provided by Alison Roman

Categories     dinner, weekday, meat, meatballs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds ground lamb, pork or beef
1 1/2 teaspoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon red-pepper flakes, plus more as needed
Kosher salt and freshly ground black pepper
8 tablespoons olive oil, plus more as needed
1 medium eggplant, sliced about 1/4-inch thick
2 (15-ounce) cans chickpeas, drained and rinsed
1 cup full-fat Greek yogurt, labneh or sour cream
3 cups mixed greens (the more peppery, the better)
1 cup cilantro, leaves and tender stems
1 lemon, halved

Steps:

  • Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.
  • Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 12 meatballs.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs - work in batches if your skillet can't comfortably fit them all without crowding - and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.
  • Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.
  • Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won't exactly crisp; you're just looking to take the edge off and get them nicely seasoned.)
  • Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.

CURRIED COUSCOUS WITH CHICKPEAS



Curried Couscous With Chickpeas image

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Provided by thepurpleturtle

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1/2 red sweet bell pepper, chopped
2 garlic cloves, minced
1 cup diced tomatoes with juice
1 cup canned chick-peas (rinsed and drained)
1 cup frozen peas
1 cup frozen corn
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper flakes (optional)
1 cup beef broth or 1 cup vegetable broth
1 cup couscous (uncooked)

Steps:

  • In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
  • Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
  • Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
  • Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1

CURRIED LAMB WITH CHICKPEAS



Curried Lamb With Chickpeas image

This is the only way I can get my DH to eat chickpeas and aubergines! Serve with plain rice or flat bread. Cooking time indicated does not include the cooking time for chickpeas.

Provided by AaliyahsAaronsMum

Categories     Lamb/Sheep

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

175 g chickpeas, soaked overnight and drained
900 g lamb shoulder, cut into chunks and trim off excess fat
4 -5 tablespoons flavourless oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 aubergine, cut into small chunks
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala powder
450 g tomatoes, chopped
150 g yoghurt
2 tablespoons chopped of fresh mint

Steps:

  • Place the chickpeas in a saucepan and cover with 1.2 litres boiling water, bring it to boil then put the lid on and cook for about an hour or till the peas are tender.
  • Drain the chickpeas reserving the liquid and then put them on the side.
  • Heat the oil in a large thick-based saucepan, add in the cubes of meat (small quantities at a time) and then brown them over hight heat and then set them aside onto a plate.
  • Then on medium heat, add in the chopped onion, garlic, ginger and aubergines to the pan and stir them around in the oil and fry until brown for about 10 minutes.
  • Add in the ground spices and cook for another 10 minutes then add in the tomatoes.
  • Return the meat to the pan with the chickpeas and 500ml of the stained liquid (add water if the liquid is not enough).
  • Bring up to simmering point, reduce heat to low, cover and cook very gently for 45 minutes until the sauce has thickened stirring occasionally.
  • Finally, stir in the yoghurt and cook for a further 10-15 minutes.
  • Remove from heat and garnish with chopped mint.

Nutrition Facts : Calories 862.4, Fat 64.3, SaturatedFat 23.6, Cholesterol 166.9, Sodium 302.6, Carbohydrate 28.3, Fiber 8.3, Sugar 9.1, Protein 43.6

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