Fragrant Indian-spiced lamb curry with chickpeas
Serves 4
This lamb curry is wonderfully aromatic and warming – and a great way to use a economical cut of lamb! The list of spices might look a little long, but you’ll find them all at your local supermarket and I think they should be pantry staples. A curry tastes so much better when you make your own spice blend like this; you get such a lovely depth of flavour. And boy oh boy, the house smells amazing while it’s cooking. If don’t want to have to remove bones before serving the curry, use 600g-800g of boneless diced lamb shoulder instead.
Ingredients
800g lamb neck chops (or use 600g diced lamb shoulder or 1kg shoulder chops)
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons fresh ginger, finely chopped
1 tablespoon each garam masala, turmeric, ground cumin, ground coriander, curry powder
¼ teaspoon cayenne pepper
1 cup chicken stock
400g can chopped tomatoes in juice
400g can chickpeas, drained and rinsed
Juice of 1 large lemon (about 2 tablespoons)
½ cup natural unsweetened yoghurt
To serve
Steamed rice and hot naan
Natural unsweetened yoghurt
Fresh coriander, chopped
Method
Preheat the oven to 150°C.
Heat a dash of oil in a large frying pan (preferably ovenproof) over a very high heat. Season the lamb with salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
Reduce the heat to medium and add the butter/ghee and another dash of oil to the same pan. Add the onions, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft. Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt, and the lamb and its juices. Taste and season with salt and pepper as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours, or transfer everything to a covered casserole dish.
Before serving,I recommend removing the meat from the bones, if you like, so it’s easier to eat. Serve the curry with steamed white or brown rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.
Can you use fresh tomatoes rather than canned?
yes you can x
Could you make this with beef? If so what cuts?
Could I use 1 day old roast lamb meat that’s already cooked?
Yes, absolutely
Hi Chelsea,
It is so yummy….. could you tell me the timings you would use with a pressure cooker?
I’ve made it work before but would love your advice.
Thank you
Made this recipe tonight and the Moroccan chicken salad the night before – BOTH were AH-MAZING!
My partner loved them & I most definitely enjoyed cooking and eating them, so much flavour in both dishes. Will make my way through all your books.
Thank you so much Chelsea !
Great! Thanks x
could i use coconut yoghurt or cream as a substitute for dairy free? :)
absolutely x
Could this be made with beef as well
Yes x
Hi Chelsea! Absolutely love your recipes, especially the curries! My partner now makes the tikka masala from eat once a fortnight (and I barely saw him in the kitchen before that!!!). I wanted to surprise him with a great lamb curry, would this recipe work with bone in lamb leg if I cooked it slightly longer?
Nice recipe although I may have added too much lemon juice. I did this in the pressure cooker with a touch more water and it only took about 30 mins.
what sort of curry powder did you use?
This is great – I used the chops first time around but the tiny bone fragments were a bother. Perfect now with diced lamb pre-purchased. Thanks so much.
Hi
Just wondering which book this is in?
It’s in Everyday Delicious.
My daughter is a huge fan, and when visiting her been fed with your wonderful recipes I ordered my own set of your books. I have made this curry several times and love it each time. I even cook extra rice and then make meal packs and freeze. You are amazing and Thank You for sharing your talent with us all. I never thought I would master a curry :-)
Thanks for this recipe do you think this would freeze well at all?
So beautiful Thankyou Chelsea.
And I have to agree – the chickpeas are a wonderful addition.
Made this tonight, the flavours were fabulous! I will do it for less time next time as the sauce had dried out a bit too much (or use the slow or pressure cooker) but will definitely make again ? Thanks Chelsea!
Made this in a Pressure cooker with lamb and chick pea soaked overnight. 20 mins cooking time!
This is my go-to curry recipe! Sometimes I add sultanas close to the end for a little something extra. Love your work, Chelsea!
I have made this recipe before, it’s beautiful. How would adapt it to use up some leftover roast leg of lamb that I have? (Probably shouldn’t have done a whole leg just for my husband and I!)
Could u use coconut milk instead of yogart in curry ?
No yogurt aghhhh
Just discovered your recipes, liked the look of them and made this one tonight. Wow. WOW! What a beautiful, delicious dish. Super easy to prepare, then I had the afternoon to relax while it cooked. Loved the lemon zest – this is now my go-to curry. Thank you – I can’t wait to try more of your recipes – SO glad I found you!
Hi. Have just made this and mine is a bright yellow in colour rather than the darker brown as in your picture. Am I using the wrong curry powder or turmeric?
Perhaps the meat wasn’t quite browned enough? I get my meat lovely and dark as it adds flavour :)
Could I use lamb legs fillet cause that’s what I have at home atm Or is shoulders the best for this recipe?
Did the original recipe a few weeks ago and was perfect. Done in crockpot today, not nearly as nice ?
Hi Chelsea. What dessert would you recommend with this little number. Thinking something light fresh and zesty maybe?
Could I use beef instead of lamb?
Hi Chelsea could this be done in the pressure cooker and for how long?
Hey Chelsea, could you suggest some veges that would go well in this dish?
Hi Chelsea
I am a huge fan of yours :-) I have both of your books and have made quite a few of the recipes, which I found very easy to follow and all of which have turned out fantastically well. I have made this particular dish half a dozen times and it has always been an absolute hit. I made it again last night and used the “hot” curry powder instead of the medium I usually use and to my taste it is just a wee bit too hot! It is also a bit drier than it has been in the past. Could I add a bit of natural yoghurt before serving to moisten it and to cool it down a bit do you think?
Cheers
Rozanne
Hi Rozanne, great to hear! Yes, next time add more yoghurt, and some honey or brown sugar and extra lemon juice to help counter the spiciness :)
I made this for a work cook-off. Baked some naan bread for the first time too. All said wow!! Have made it again tonight. I used meaty shoulder chops and cut the small bones out after browning them. Dogs loved it! Great recipe Chelsea – so little effort for such a fantastic meal.
I have made this recipe twice already and it is so good. I used lamb steaks cut into chunks. Chickpeas are a great addition. The flavour is great and I add a bit more cayenne pepper and a fresh chilli to add a bit more heat. Thanks for the recipe Chelsea
Ihug Chelsea, I’ve got some homegrown lamb that I’ve taken out of the freezer for this dish. The chops are rather fatty. Shall I trim the fat off before cooking? Also approx how much less liquid for slow cooking? I will be tripling the recipe. Thanks
Belinda
Yes, I’d trim most of the fat on and leave a little bit there for flavour. Maybe 3/4 of a cup less.
Just another great recipe. Did in the oven at 150 for about 2.5 hours and the meat just fell off the bone. Very similar to the spice mix I got from some UK site a week or so ago but with the added curry powder and cayenne that you had it made it just right. Just looking at your site it appears that most of the people that cook your recipes are females…..what is wrong about some blokes cooking some scrummy meals?
I agree, Russell! Good on you mate.
Hi was thinking of trying this in the crockpot. Should I brown the meat first and fry onions etc or will it be ok if I just throw it all in in the morning? (Would be much easier! ) Thanks
Always brown the meat first – sorry!
Made this tonight for dinner and it was lovely, my wife’s new favourite she said! Looking forward to making your Pea & Ham soup on Sunday for a family lunch. Thanks love your recipes!
This recipe is the reason I got your book. It was easy, delicious and my kids loved it so much the wanted to lick their bowls.
I am making it tonight with beef instead…here’s hoping that too tastes amazing.
Hi Chelsea
I just made this tonight from your cookbook but unfortunately it curdled even though I followed the recipe closely. Any ideas why this happened so I can avoid in the future? Thanks. Sarah
Could you use beef stewing steak instead of lamb? I’ve got so much in my freezer it’s not funny and need a recipe to use it all!
I made this tonight after seeing it the other day while sifting through your recipes. I picked the worst day to make it, being 25oC. Hey ho, it was AMAZING!!!. I have saved this one as well as a couple of your others that I have made in the past. I have leftovers for tomorrow night and I can’t wait to have another helping! Thanks Chelsea :-)
I made this Curry last night yes you do need time to make it but it was so nice and the kids loved it to and there was left overs for Lunch Yum!!
Hi Chelsea – ditto to the question about cream. Also I have some left over beef from a roast beef – could i use this?
Hi Chelsea! I don’t have any yoghurt (live in the country) but have still made this and it smells delish so far. Would cream substitute instead at the end of cooking?? Thanks!
Wow,what beautiful curry, flavours were beautiful,
Had this last night for dinner, hubby’s favourite says this was fabulous,loved the chick peas in it.
Will definitely make this one again.
Did in my slow cooker 8 hours.
Could this be cooked in a crockpot?
Sure thing! little less liquid and 6-8 hours on low :)
Hi Chelsea, how much would you reduce the stock by? I make this in the oven all the time & don’t want to lose to much of the flavour :)