Ingredients
- 2 lbs lamb shoulder or leg
- 2 tbsp vegetable oil
- 1 large onion
- 4 garlic cloves
- 1 tbsp fresh ginger
- Canned or cooked chickpeas
- Coconut milk
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and cutting the lamb into chunks.
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté onion until translucent, then add garlic and ginger, stirring until fragrant.
- Add lamb chunks to the pot and brown on all sides for enhanced flavor.
- Stir in prepared chickpeas and coconut milk, bringing to a gentle simmer.
- Cover and let simmer for at least 45 minutes, stirring occasionally until lamb is tender.
- Optional: While curry simmers, prepare homemade garlic naan by rolling out dough and cooking in a pan until bubbly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg