Lamb Curry with Chickpeas

Lamb Curry with Chickpeas
Photo by


  • 3 tablespoons madras curry powder
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 1 (20 oz.) can chickpeas, drained and rinsed
  • 2 ½ pounds lamb shoulder, trimmed of fat and cut into 1 1/2-inch cubes
  • 2 carrots, sliced 1/2 inch thick
  • Kosher salt
  • + 2 more ingredients
    • Black pepper
    • 1 (14 oz.) can reduced-fat coconut milk

Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides. Heat a large skillet over medium-high heat until hot. Add 1 Tbsp. oil. Add one-third of lamb and cook until browned all over, about 6 minutes. Transfer lamb to slow cook...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network