Lamb Curry with Chickpeas |
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Prep Time: 12 Minutes Cook Time: 240 Minutes |
Ready In: 252 Minutes Servings: 6 |
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Ingredients:
1 large onion, chopped |
2 carrots, sliced 1/2 inch thick |
1 (14 oz.) can reduced-fat coconut milk |
3 tablespoons madras curry powder |
2 1/2 pounds lamb shoulder, trimmed of fat and cut into 1 1/2-inch cubes |
kosher salt |
black pepper |
2 tablespoons vegetable oil |
1 (20 oz.) can chickpeas, drained and rinsed |
Directions:
1. Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.
2. 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 cooker. Repeat with remaining batches of lamb and 1 Tbsp. oil.
3. Add 1/2 cup water to skillet, scraping pan with a wooden spoon to incorporate browned bits. Pour liquid into slow cooker. Cover and cook on high for 4 hours.
4. In final half hour of cooking, skim fat off stew and discard. Stir in chickpeas and continue to cook. Serve lamb over basmati or other white rice.
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