Curry with chickpeas and lamb

Cook this delicious curry with chickpeas and lamb from scratch! The potatoes give the curry some body. | Stay Alive and Cooking

Confession time: I never really liked curry’s. Here in the NL we can buy those jars with “curry” sauce, we add some chicken and voila… No thank you! However, when I made curry myself (for the first time) I have to admit I quite liked it. I made the sauce from scratch, using herbs and spices. Yes please!

Cook this delicious curry with chickpeas and lamb from scratch! The potatoes give the curry some body. | Stay Alive and Cooking

Curry

Me being a Dutch person I don’t think I’ve ever had a real curry before, so forgive me if I’ve made any “mistakes” 😉 I have to say I quite liked the end result, and my boyfriend did too! Maybe I’ll learn to appreciate it one day…

We had the curry with some naan bread, but you can eat it with rice too if you like. Or make flatbreads with the recipe on my site!

See you soon! Vivian

Social: Facebook, Instagram, Google+, Pinterest, Bloglovin’ 

Cook this delicious curry with chickpeas and lamb from scratch! The potatoes give the curry some body. | Stay Alive and Cooking

Curry with chickpeas and lamb
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Spices/herbs:
  1. Cinnamon stick, 2 pieces
  2. Peppercorns, 1 teaspoon
  3. Cloves, around 10
  4. Cardamom pods, around 10
  5. Ginger, size of a thumb
  6. Chilli, a teaspoon
  7. Curry madras herbs, 2 spoonfuls
Other ingredients:
  1. Red onion, 1 large
  2. Potatoes, 3 or +/- 400g
  3. Chickpeas, 200g
  4. Lemon juice, a spoonful
  5. Coconut milk, 150 ml
  6. Lamb, 6 sausages
  7. Salt and pepper
To prepare:
  1. Chop up the red onion, potatoes, and lamb and place in separate bowls. Finely cut or grind the ginger and set aside.
To cook:
  1. Heat up a large saucepan and add the cinnamon sticks, peppercorns, cloves and cardamom pods. Bake them for a few minutes, to have that aroma come free (and fill the room!).
  2. Add some oil and the red onion. Cook for a few more minutes until the onion is soft.
  3. Add the ginger and enough water to completely cover the mixture. Close the lid and let this simmer for around 10 minutes.
  4. Now, add the potatoes, chilli and curry madras herbs. Close the lid again, and let simmer for another 15 minutes.
  5. Add the chickpeas and lamb and close the lid.
  6. After 15 minutes or so, take off the lid and check the liquidity of the sauce. Mash some of the potatoes on the side of the pan to thicken the sauce a bit.
  7. Add the coconut milk and lemon juice, and boil until the sauce is reduced enough to your liking. If you eat this dish with rice it can be quite "watery" still, as the rice will soak this up.
  8. Check to see if the flavours are to your liking and add enough salt and pepper.
  9. Serve with some rice or bread, and enjoy!
Stay Alive and Cooking http://stayaliveandcooking.com/
Bewaren

You might also like:

5 Replies to “Curry with chickpeas and lamb”

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge