Lamb And Chickpea Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot or skillet and sauté onions until they are golden brown.
• STEP 2.Add ginger-garlic paste and sauté for a minute.
• STEP 3.Add lamb pieces and cook until they are browned.
• STEP 4.Add spices (cumin, coriander, turmeric, garam masala) and cook for a minute.
• STEP 5.Add tomatoes, yogurt, and chickpeas. Mix well.
• STEP 6.Cover the pot and simmer the curry on low heat until the lamb is tender and the flavors are well blended.
• STEP 7.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• For the best flavor, marinate the lamb with the spices and yogurt for at least 1 hour before cooking.
• You can adjust the spiciness of the curry by adding more or less red chili powder.
• If you prefer a thicker curry, you can add a tablespoon of tomato paste or coconut milk.

Storage and Serving

• Leftover Lamb and Chickpea Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave it or heat it in a pot or skillet.
• Serve the reheated curry hot with rice or naan bread.