LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH
Try this flavourful lamb curry with creamy mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 14
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 WITH CHICKPEAS
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
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
CRISPY LAMB MEATBALLS WITH CHICKPEAS AND EGGPLANT
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
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.
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
CURRIED LAMB
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
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
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
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
ONE-PAN LAMB TAGINE WITH CHICKPEAS
Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you'll need to do is reheat it
Provided by Tom Kerridge
Categories Dinner
Time 2h50m
Number Of Ingredients 18
Steps:
- Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
- Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
- Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.
Nutrition Facts : Calories 605 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
More about "curried lamb with chickpeas recipes"
LAMB AND CHICKPEA CURRY RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Estimated Reading Time 3 minsAuthor Lisa FeatherbyTotal Time 3 hrs 10 mins
- Combine lamb, yoghurt, garlic and ginger in a non-reactive container, season to taste with salt and a good grind of black pepper, mix well and refrigerate overnight to marinate.
- Heat oil in a large casserole or wok over medium heat. Add onion and cook, stirring occasionally, until translucent (10-15 minutes). Meanwhile, pound coriander and cumin seeds with a mortar and pestle until finely ground. Add to casserole with remaining spices, stir until fragrant (1-2 minutes), then add lamb, stirring and turning to coat (1-2 minutes). Add curry leaves, buttermilk and stock, bring to a simmer, then reduce heat to low and cook, covered for 2 hours. Add chickpeas and cook, uncovered, until softened and lamb is very tender (30-40 minutes). Transfer lamb to a bowl and strain sauce through a sieve, reserving solids.
- Return sauce to casserole, place over high heat and cook, skimming occasionally, until reduced by two-thirds (30 minutes). Add kale and coriander and return lamb and reserved solids to casserole. Serve with curry leaves, roti and cucumber-mint yoghurt.
LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 2 hrs 20 minsCategory MainsCalories 263 per serving
LAMB SHAWARMA CHICKPEA SOUP | RECIPETIN EATS
From recipetineats.com
MOROCCAN-STYLE LAMB AND CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (50)Total Time 40 minsServings 4Calories 430 per serving
CURRIED CHICKPEAS {BUDGET-FRIENDLY DISH} - SPEND WITH PENNIES
From spendwithpennies.com
LAMB TAGINE WITH CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
CURRY SOUP WITH CHICKPEAS AND POTATOES - BOWL OF DELICIOUS
From bowlofdelicious.com
HARISSA LAMB STEW WITH CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
CHANA MASALA CURRY WITH RICE RECIPE - REALFOOD.TESCO.COM
From realfood.tesco.com
CURRIED LAMB WITH AUBERGINE AND CHICKPEAS - COOKITSIMPLY.COM
From cookitsimply.com
15 LAMB CHANA MASALA - SELECTED RECIPES
From selectedrecipe.com
LAMB SHANKS, CHICKPEAS AND CURRY LEAVES RECIPE | GOOD FOOD
From goodfood.com.au
LAMB CURRY WITH CHICKPEAS & TOMATOES | RECIPE | ELLE REPUBLIC
From ellerepublic.de
EASY MOROCCAN GROUND LAMB STEW - HEALTHY WORLD CUISINE
From hwcmagazine.com
LAMB & CHICKPEA CURRY - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ছোলার ডালে গরুর মাংস রান্না/BEEF CURRY WITH …
From youtube.com
#time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #easy #dietary #low-sodium #low-carb #low-in-something #meat #4-hours-or-less
You'll also love