Lamb Curry with Chickpeas
Lamb Curry with Chickpeas might be just the main course you are searching for. This recipe makes 6 servings with 458 calories, 31g of protein, and 29g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Indian cuisine. A mixture of pepper, chickpeas, madras curry powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 12 minutes.
Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.
Heat a large skillet over medium-high heat until hot.
Add one-third of lamb and cook until browned all over, about 6 minutes.
Transfer lamb to slow cooker. Repeat with remaining batches of lamb and 1 Tbsp. oil.
Add 1/2 cup water to skillet, scraping pan with a wooden spoon to incorporate browned bits.
Pour liquid into slow cooker. Cover and cook on high for 4 hours.
In final half hour of cooking, skim fat off stew and discard. Stir in chickpeas and continue to cook.
Serve lamb over basmati or other white rice.