Lamb, Potato and Chickpea Curry
An earthy yet elegant, adaptable and intriguing lamb curry recipe creation inspired by the one and only Barefoot Contessa, with a few modifications to enhance certain flavors and a few substitutions. Chunks of tender lamb meat spiced with paprika, cumin, caraway, lightly dried chili pepper, freshly ground fennel seeds and fresh thyme! A lusciously creamy curry sauce made with onions, coconut milk + a splash of hot sauce for some necessary heat. Effortlessly balanced with some sweetness from maple syrup + light brown sugar. And of course I had to include delicately simmered rustic potatoes to absorb all the fantastic flavors. A multidimensional creation, a wonderful combination of ingredients, spices and herbs and a perfect balance of heat, sweet, texture and meat. A fabulous Dawat curry in every way!
Servings: 10
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.