Punjabi Split Chickpeas And Lamb Curry Recipes

LAMB AND CHICKPEA CURRY

Lamb and Chickpea Curry image

Provided by Ina Garten

Time 2h40m

Yield 8 servings

Number Of Ingredients 26

Ingredients

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

Steps:

Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

Heat olive oil in a large stock pot or dutch oven over medium-high heat.
Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
Once covered, cook for 15 minutes while stirring occasionally.
Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
Serve over basmati rice or with a side of naan.
Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

PUNJABI SPLIT CHICKPEAS AND LAMB CURRY

Punjabi Split Chickpeas and Lamb Curry image

Number Of Ingredients 19

Ingredients

1/2 cup , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
3 to 4 cups water
2 medium tomatoes, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves

Steps:

1. Soak the dal in water to cover by 2 inches about 1 hour, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods and cinnamon about 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili peppers, then add the coriander, 1 teaspoon garam masala, turmeric, and salt.2. Add the lamb and cook, stirring, until browned, about 20 minutes. Add the dal and cook another 5 minutes. Then add the water and cook until the meat is tender and the dal creamy, about 30 minutes. 3. Add the tomatoes, lemon juice, cilantro, and mint and cook about 10 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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