The way I study recipes is immensely interesting and a bit amusing-taking notes, highlighting and trying to understand all the details, reading in between the lines. I would say as seriously and attentively as I studied during my undergrad and dental school years-I kid you not. And whenever I take on the task of modifying a recipe, especially when it’s a recipe by my all time favorite chef Ina Garten, I make a very clear mental note to myself-this better be delicious and I must stay true to the original recipe if possible. This Lamb, Potato and Chickpea curry creation was amazing, a true culinary delight! A success, I must say, in every way!
I am always fascinated by and absorb all the beautiful, glossy photographs in my cookbooks as much as, if not more than, the actual written recipe. My inspiration for this creation was from a recipe in one of Ina Garten’s cookbooks, “Cook Like a Pro,” named ‘1770 house lamb and chickpea curry.’ She mentions that she fell in love with this dish when she first had it at a restaurant in East Hampton, New York, the owner of which gladly gave her the recipe! Reading through the intriguing recipe and method of preparation, I was not surprised at all by Ina’s curiosity. Such a wonderful combination of ingredients, spices and herbs, undoubtedly a perfect balance of heat, sweet, texture and meat.
A few thought-out modifications I made were as follows: I wanted my curry to have a more fluid consistency, so I decided to use more coconut milk. It felt quite acceptable to replace the celery and carrots with potatoes, without seeking permission, because who doesn’t love potatoes in a curry?! The white wine was excluded as I do not cook with alcohol. I also decided to leave out the rosemary, as I find that particular herb to be a bit overpowering sometimes. And for the final two changes, I substituted the chicken stock with vegetable stock (which I always have as a staple in my fridge) and used hot sauce instead of the harissa paste (only because I didn’t have harissa paste on hand). This entire process of recreating a classic, original recipe and attempting to make it as delicious, if not even more delicious, is a thrilling challenge for me that I love! Another lovely thing about this creation-it truly is the perfect Dawat Curry. I have tweaked the measurements so you can prepare one simmering large pot, enough to serve more than ten guests. You can also make it more spicy, less sweet if you so please, simply by decreasing the maple syrup and light brown sugar quantity and tossing in a bit more dried chili pepper, hot sauce or harissa paste. A very adaptable and forgiving recipe!
Lamb, Potato and Chickpea Curry
Ingredients
- 2 lbs boneless lamb pieces *1 inch diced
- ¼ cup olive oil
- ¼ cup grape seed oil
- 1 yellow onion *chopped
- 5 fresh garlic cloves *minced
- 1½ tsp ginger paste
- 2½ cups vegetable stock
- 1½ cans coconut milk *13.5 oz cans. Approximately 20 oz., stirred
- ½ cup tomato paste
- ¼ cup light brown sugar
- 1 tbsp maple syrup
- 2 tbsp sriracha hot sauce *or harissa paste
- 3 medium russet potatoes *rinsed, peeled and quartered
- 2 29 oz canned chickpeas *approximately 5 cups
- ½ cup golden raisins
- 1½ tsp lightly dried chili pepper
- handful fresh coriander leaves *rinsed, stemmed and chopped
For Spice Mix
- ¼ cup Madras Curry Powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground fennel seeds
- 1½ fresh thyme leaves *chopped
- 1 tsp lightly dried chili pepper
- ¼ tsp ground caraway
- 1 tbsp Kosher salt
- 1 tsp black pepper
Instructions
For Spice Mix
- In a mixing bowl, combine all dry spices and freshly chopped thyme leaves and mix to combine. Set aside.
For Lamb
- Rinse and pat dry lamb pieces and place in a large mixing bowl. Add prepared spice mix to lamb and massage lamb pieces with spices (I use clean hands). Marinate for at least 30 minutes.
For Curry Sauce
- In a Dutch oven, heat olive oil on medium heat. Add yellow onions and ginger paste and sauté onions for 10 minutes until onions are softened, translucent and aromatic. Now turn heat to add marinated lamb pieces with all seasonings and minced garlic, mix to combine and sauté lamb for 15 minutes on medium low heat until lamb pieces have evenly browned, mixing frequently. Now add vegetable stock, one 13.5 oz can of coconut milk, tomato paste, light brown sugar, maple syrup and sriracha hot sauce (or harissa paste) and stir well to combine all ingredients. Turn heat to high, bring curry to a boil, partially cover, turn heat to low and simmer for 30 minutes.
For Final Assembly
- Now add quartered potatoes, half a can more of stirred coconut milk (approximately 6.5 oz), mix well, bring curry back to a boil, cover and simmer again on low heat for another 45 minutes until potatoes are tender. Add chickpeas, stir to combine, partially cover again and simmer for another 20 minutes.
- Uncover pot, turn heat to medium high, add raisins and 1 tsp of lightly dried red chili pepper, stir and cook for a final 5 minutes on high heat. Turn off heat, add chopped, fresh coriander leaves.
- Delicious, perfectly balanced and oh so satisfying Lamb, Potato and Chickpea Curry is now ready to serve. Excellent with plain Basmati rice, 'Bagarey Chawal' (Tempered Rice with Peas), with Parathas, or even just as is like a stew. So good! Enjoy! Nosh Farma'aiye.