One-Pot Chickpea And Lamb Curry With Coconut Sambal Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot and sauté onions until golden brown.
• STEP 2.Add lamb pieces and cook until browned on all sides.
• STEP 3.Add ginger, garlic, and spices, and cook for a minute.
• STEP 4.Stir in tomato paste, diced tomatoes, and coconut milk.
• STEP 5.Add drained chickpeas and simmer for 1 hour until lamb is tender.
• STEP 6.In a separate bowl, mix grated coconut, lime juice, and cilantro for the sambal.
• STEP 7.Serve the curry hot with rice or naan bread, topped with the coconut sambal.

Cooking Tips

• For a spicier curry, add chopped green chilies or chili powder.
• You can substitute lamb with chicken or beef if desired.
• To save time, use canned chickpeas instead of dried ones, but rinse them well.
• Make sure to simmer the curry on low heat to allow the flavors to develop.
• The coconut sambal adds a refreshing contrast to the rich curry, so don't skip it!

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.