Lamb and Chickpea Curry

 

What a great recipe from Ina Garden. My sister Joellyn and I had a great time cooking this one together.  I made just a few tweaks to make it our own. Enjoy!

Ingredients: 

2.5 pounds of lamb shoulder, cut into 1 inch dice

1/4 cup curry powder. I used half hot and half regular

1 tsp red pepper flakes or chili powder

1 tsp paprika

1 tsp cumin

1 tsp rosemary (dried)

1 tsp thyme (dried)

1/2 tsp ground fennel seeds

1/2 cup olive oil

salt and pepper

1 cup yellow onion, chopped

1 TBSP fresh ginger, grated

2 TBSP minced garlic

2.5 cups beef stock, preferably homemade

1 (13.5oz) can of coconut milk

1/2 cup dry white wine

1/2 cup tomato paste

1/4 cup brown sugar

3 TBSP pure maple syrup

2 TBSP hot Harissa

1 cup chopped carrots (about 4 carrots cut into 1/2 inch cubes, like 1/2 the size of the meat)

1 cup celery, chopped about the same size as the carrots

1/2 cup golden raisins

2 (14 oz) cans of chickpeas, drained

Salt and peppr

Garnish: 

Grilled pitas or Naan

Crispy Rice

Plain greek yogurt with a splash of lemon

Parsley and Cilantro

Directions: 

1. Combine all the spices in a large bowl then add lamb and toss to coat. Let sit for 15 minutes. 

2. Heat a large dutch oven with olive oil. Add the onion and saute for about 6-8 minutes or until translucent. Add a little salt and pepper here.  

3. Add garlic and ginger, cook for 1 minute. 

4. Add the lamb. Cook, stirring occasionally for 15 minutes or until completely brown and fragrant

5. Add stock, wine, tomato paste, coconut milk, brown sugar, maple syrup, harissa. Stir, bring to a simmer. Partially cover and cook for 1 hour. 

6. Add carrots, celery, chickpeas and a little more salt and pepper. Stir and cook for another 30 minutes partially covered.  

7. In the meantime, make the rice and heat up some pitas just until a little charred with color. 

8. Serve in a bowl with rice, pita, yogurt and a sprinkle of fresh herbs.  

Note: I made Bobby Flay crispy coconut and scallion rice.  This allows the rice to hold it's texture in the soupy curry. 

Wine pairing: 

Vigno

Carignan

2016

Maule Valley, Chile