Lamb and Chickpea Curry

 

  Lamb and Chickpea Curry

by Ina Garten

Ingredients:

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced 1/4 cup Madras curry powder

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon roughly minced fresh rosemary leaves 1 teaspoon roughly minced fresh thyme leaves 1/2 teaspoon ground fennel seeds

Kosher salt and freshly ground black pepper

1/2 cup good olive oil

1 cup chopped yellow onion

1 tablespoon chopped fresh ginger

2 teaspoons minced garlic (2 cloves)

2 cups chicken stock, or vegetable stock, both preferably homemade 1 (13.5-ounce) can coconut milk

1/2 cup dry white wine

1/2 cup tomato paste (6 ounces)

1/2 cup dark brown sugar, lightly packed

3 tablespoons pure maple syrup

2 tablespoons harissa

1 cup (3/4-inch-diced) carrots (4 carrots)

1 cup (3/4-inch-diced) celery (2 large stalks)

1/2 cup golden raisins

 

 4 cups canned chickpeas, rinsed and drained (45 ounces) Steamed basmati rice, for serving

Plain whole milk Greek yogurt, for serving

Whole fresh parsley or cilantro leaves, for serving

Directions:Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.

Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.

Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

Cooks note:  I added a few chopped chick thighs to the marinade with the lamb to up the protein. My lovely bride does not care for lamb but this dish really made it very palatable and delicious. I added only one can of beans but 2 would be great also. Great dish with a little heat. Add a squeeze of lime and sprinkle of Cilantro to finish. I know Ina does not care for Cilantro but it really makes the dish. Yum! 

"Cook Like a Pro" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.

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