Easy Healthy Lamb & Chickpea Curry
Oh hey, I managed to sit down and get a recipe on the blog before you all forgot about me! It’s an Easy Lamb & Chickpea Curry, one which I have made many times. I love this recipe for how quick it takes to make and how it only requires a few staple ingredients from your cupboard. While I love to cook, I find dinner times draining and having to make something complicated at night time is not my favourite thing. I usually am so tired, and the thought of having to pull or more than one pan or dish to make dinner is just not happening. So I have a rule that it can slow cook on the stove but if it requires a million steps and bowls it won’t be on my meal plan. That rules out Lasagna (much to my husband's dismay) because it’s got WAY too many steps and way too much equipment required to cook it. Plus I can’t eat it anyway (gluten & dairy free here )
However with winter on its way I love to start adding into rotation warm, cosy comfort food recipes that fill the belly but don’t require a lot of time in the kitchen. Sound like something you want to make? I hope so. You may look at the list of ingredients and think why on earth there is sultana’s and apple in here but trust me they add a lovely sweetness to the curry and compliment the lamb nicely. I forgot to add them once, and hubby said it didn’t taste the same, so the addition of these ingredients is a must. Unless you are allergic to them - then don't! I have made this recipe in a pan on the stove top, however by all means pop it in a slow cooker ahead of time and cook it for 4-6 hours until the lamb is tender. A perfect set and forget recipe.
I have just used a supermarket brand curry powder (Keen’s brand) however if you have a favourite curry powder in your cupboard use that instead. I hope you enjoy it and would love for you to let me know if you add it your recipe rotation!
Easy Healthy Lamb & Chickpea Curry
Prep Time: 20 min
Cook Time: 45-60 minutes
Ingredients (Serves 4)
- 500g diced lamb
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp curry powder or more depending on your preference
- 400g tin diced tomatoes
- 1/2 cup beef stock
- 400g tin chickpeas, drained
- 1x medium red apple, peeled, cored and roughly diced
- 1/4 cups sultana's
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Heat a large saucepan over medium heat and add a good drizzle of olive oil to the pan.
Once nearly smoking add half the diced lamb to the pan and cook for 3-4 minutes until browned. Remove from the pan and repeat with the remaining diced lamb. Remove the meat from the pan and add in the diced onion and garlic and saute until the onion is translucent.
Add the browned lamb back to the pan along with any meat juices. Add the curry powder over the meat and cook for 1-2 minutes or until fragrant.
Add in the diced tomatoes, beef stock, chickpeas, apple & sultanas to the pan. Season with salt and pepper and add the lid to the pan and turn down to low. Simmer the curry for 45-50 minutes or until the meat is fork tender.
Serve with steamed rice or stirfry vegetables.
Cooks Notes- If you love a bit of spice add more curry powder to your liking.
- This dish can be done in the slow cooker. Simply brown the meat and add all ingredients to the bowl of your slow cooker and cook on low for 6 hours.
- This tastes even better the next day.
