Description
Indulge in a tropical escape with this Coconut Lamb Curry with Chickpeas and Garlic Naan. This dish features tender lamb simmered in a rich coconut sauce, complemented by hearty chickpeas for protein and texture. The aromatic spices create a depth of flavor that’s both comforting and satisfying, making it perfect for family dinners or gatherings. Pairing this curry with homemade garlic naan elevates the dining experience, ensuring every bite transports you to sun-kissed shores.
Ingredients
Scale
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cans chickpeas, drained and rinsed
- Coconut milk
- Salt and pepper to taste
- Spices (cumin, coriander)
Instructions
- Gather and prepare all ingredients: chop onion, mince garlic, grate ginger, and cut lamb into chunks.
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onion and sauté until translucent.
- Stir in garlic and ginger until fragrant.
- Increase heat to medium-high; brown lamb chunks in batches for about 5-7 minutes.
- Season with salt, pepper, cumin, and coriander; stir to coat evenly.
- Pour in coconut milk and add drained chickpeas; bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 1-1.5 hours until lamb is tender.
- Meanwhile, prepare homemade garlic naan by mixing flour, water, yeast, salt, and minced garlic into dough; roll out flatbreads and cook on a hot skillet until golden brown on both sides.
- Serve hot along with fluffy garlic naan.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tropical/Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 95mg