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Spicy Lamb and Chickpea Curry
Cubed lamb shoulder simmers under pressure with an onion, ginger and chile paste, toasted whole spices, potato and chickpeas. Yogurt and cilantro go in at the end for a rich, tangy finish that tastes slow-cooked.
- YieldServes 6
- Hands-on50 min
- Total1 h 34 min
- Difficulty
Ingredients
- 1⅓ kgboneless lamb shoulder, cut into 3 cm (1 inch) cubes
- 2 tbspcurry powder
- 3 tspkosher salt, divided
- to tastefreshly ground black pepper
- 4 tbspextra-virgin olive oil, divided
- 1large sweet onion, cut into 1.3 cm (1/2 inch) dice
- 2 tbspfresh ginger, grated
- 6 clovesgarlic, minced
- 1serrano chile, seeded and minced
- 2 tspcumin seeds
- 1 tspcoriander seeds, crushed in a mortar
- 1 tspground turmeric
- 1 tbsptomato paste
- 1large russet potato, peeled and cut into 2.5 cm (1 inch) cubes
- 720 mlchicken stock
- 2 canschickpeas, 425 g (15 oz) cans, rinsed and drained
- 120 mlplain Greek yogurt
- ½ cupcilantro, chopped
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