https://www.copymethat.com/r/xpY4j8o3J/lamb-and-chickpea-curry/
70514931
1uKuVnC
xpY4j8o3J
2024-05-11 17:44:32
Lamb and Chickpea Curry
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Ingredients
- subheading: Deselect All:
- subheading: 2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced:
- subheading: ¼ cup Madras curry powder:
- subheading: 1 teaspoon ground paprika:
- subheading: 1 teaspoon ground cumin:
- subheading: 1 teaspoon roughly minced fresh rosemary leaves:
- subheading: 1 teaspoon roughly minced fresh thyme leaves:
- subheading: ½ teaspoon ground fennel seeds:
- subheading: Kosher salt and freshly ground black pepper:
- subheading: ½ cup good olive oil:
- subheading: 1 cup chopped yellow onion:
- subheading: 1 tablespoon chopped fresh ginger:
- subheading: 2 teaspoons minced garlic (2 cloves):
- subheading: 2 cups chicken stock, or vegetable stock, both preferably homemade:
- subheading: 1 (13.5-ounce) can coconut milk:
- subheading: ½ cup dry white wine:
- subheading: ½ cup tomato paste (6 ounces):
- subheading: ½ cup dark brown sugar, lightly packed:
- subheading: 3 tablespoons pure maple syrup:
- subheading: 2 tablespoons harissa:
- subheading: 1 cup (¾-inch-diced) carrots (4 carrots):
- subheading: 1 cup (¾-inch-diced) celery (2 large stalks):
- subheading: ½ cup golden raisins:
- subheading: 4 cups canned chickpeas, rinsed and drained (45 ounces):
- subheading: Steamed basmati rice, for serving:
- subheading: Plain whole milk Greek yogurt, for serving:
- subheading: Whole fresh parsley or cilantro leaves, for serving:
Steps
Directions at foodnetwork.com
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